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Gluten Free Quinoa Salad with Zucchini and Tomatoes

This dish was inspired by vegetables fresh from a friends garden. I love to make my own spaghetti sauce and then

I had this zucchini and figured I would add it to my usual recipe and see what happened. It was delicious! Added some crushed red pepper for a little more punch and mixed with

quinoa. It was a big hit and couldn’t wait to share! Quinoa is a complete protein and packed full of vitamins and minerals. This is a complete, delicious meal and I hope you enjoy it as much as we did.

Prep Time: 10 minutes Cook time: 20-25minutes


  • 3/4 cup cooked quinoa (Learn how to make quinoa with this helpful video)
  • 1/2 yellow onion
  • 1 medium zucchini
  • 2 heirloom tomatoes (or 4 roma tomatoes)
  • 5 cloves garlic
  • 8 sun dried tomatoes
  • 1 tbsp crushed red pepper
  • 1 package fresh basil
  • Optional: 2 tsp italian seasoning
  • salt, to taste


  1. Rinse quinoa in a mesh strainer with hot water for 3 minutes then put
  2.  in a pot and add 2.5 cups water. Cook like rice, bring to a boil then turn down to medium low, cover and let cook until most water is gone.
  3. While quinoa is in the pot, chop onion, zucchini and tomatoes. I like to use a food processor to chop my veggies. Huge time saver.
  4.  Mince garlic.
  5. Slice dried tomatoes.
  6. First saute onion, about 5 minutes in add zucchini and cook an additional 3-5 minutes depending on how soft or firm you like your veggies. Add tomatoes, garlic, crushed red pepper, and seasoning for 3 minutes. Add basil and turn off heat.
  7. In a big enough bowl, put in quinoa then add veggies and stir. Add salt to taste when you go to eat it.


Summer Quinoa




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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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