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Creamy tomato quinoa with sauteed zucchini and onions. A healthy and tasty gluten free lunch! #write31days #glutenfree

Tomato Quinoa with Zucchini and Onions.

Easy and quick to make, this tomato quinoa with zucchini and onions is gluten free and vegan!

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 257 kcal
Author Kelly Roenicke


  • 1 cup quinoa
  • 1 teaspoon olive oil
  • 1 cup marinara sauce
  • 2 small zucchini halved and sliced
  • 1 sweet onion sliced thin
  • 1 Tablespoon olive oil
  • salt and pepper


  1. Rinse the quinoa and place in a pot with two cups water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes, until the little ring around each quinoa loosens.

  2. While the quinoa is cooking, saute the onions in the olive oil over medium heat. Once the onions are soft and translucent, add the zucchini and cook until tender but still bright green.
  3. When the quinoa is done cooking, add the cup of tomato sauce and stir over low heat until heated through.
  4. To serve, place some tomato quinoa in each bowl and top with veggies. Season with salt and pepper.
Nutrition Facts
Tomato Quinoa with Zucchini and Onions.
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 332mg14%
Potassium 990mg28%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 6g7%
Protein 10g20%
Vitamin A 745IU15%
Vitamin C 41.7mg51%
Calcium 65mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.