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I am always looking for delicious ways to add more greens into my daily diet. Today as I was cooking up meals for the week, I was cooking one of my favorite summer quinoa recipes: Zucchini Tomato Quinoa. As I was cooking it I realized I had some kale that was starting to wilt and wouldn’t be any good. I tore it into small pieces and addied it in. It turned out SO good, I had to share.

This recipe is gluten free, dairy free, corn free, and vegan.

Total time: 20 minutes

Serves 5

  • 1 cup uncooked quinoa, rinsed
  • 2 1/2 cups water
  • 1 tbsp EVOO
  • 2 small zucchini or 1 large, cut into 1/2 in pieces
  • 1 heirloom tomato diced into 1/2 in pieces
  • 1/2 large onion, diced
  • 4 cloves garlic, minced
  • 2-3 stalks of kale, leaves torn into 1 inch(ish) pieces
  • Salt to taste
  1. Cook the quinoa in the 2 1/2 water until water is gone and quinoa is tender.
  2. In a large pan, heat oil on medium heat. Add in everything but the kale and saute until tender.
  3. Turn off the heat and add in kale. Once slightly wilted add in Quinoa and salt. Let sit for 5 minutes.

It’s that easy.




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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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