Energizing Mediterranean Vegetarian Dinner

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 cup olive oil, divided
• 1 large zucchini, sliced into ribbons
• 1 large yellow squash, sliced into ribbons
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1 lemon, zested and juiced
• 2 cups arugula

Instructions

1. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water has been absorbed. Remove from heat and let stand for 5 minutes fluff with a fork.
2. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add zucchini and yellow squash ribbons, seasoning with salt and pepper to taste. Cook for about 3 4 minutes or until tender but still crisp. Remove from skillet and set aside.
3. In a small bowl, combine cherry tomatoes, Kalamata olives, feta cheese, basil leaves, lemon zest, and remaining olive oil. Toss gently to mix ingredients. Season with salt and pepper if needed.
4. To serve, divide cooked quinoa among two plates, then top with the sautéed squash ribbons, tomato olive mixture, and a generous portion of arugula. Drizzle lemon juice over the top and enjoy this vibrant Mediterranean feast.

Chef’s Insight

This dish showcases the beauty of simplicity, allowing each ingredient to shine through in its natural state. Using fresh, seasonal produce ensures maximum flavor and nutritional benefits.

Notes

Feel free to add grilled chicken or shrimp for a non-vegetarian option.