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.
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.
When the quinoa is done cooking, add the cup of tomato sauce and stir over low heat until heated through.
To serve, place some tomato quinoa in each bowl and top with veggies. Season with salt and pepper.