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Italian Quinoa with Zucchini, Tomato and Feta is for Dinner.

Italian Quinoa with Zucchini, Tomato and Feta takes 15 minutes to prepare.

Italian Quinoa with Zucchini, Tomato and Feta takes 15 minutes to cook.

Italian Quinoa with Zucchini, Tomato and Feta makes 4 servings.

The ingredients for Italian Quinoa with Zucchini, Tomato and Feta are:

1 cup quinoa - rinsed
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/2 small onion, chopped
1 stalk celery, diced
1 zucchini, diced
1 tomato, chopped
2 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice

Here is how you make Italian Quinoa with Zucchini, Tomato and Feta:

1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.2. Heat 1 tablespoon of olive oil in a skillet; cook and stir the garlic, celery and onion; cook until onion is translucent, about 5 minutes. 3. Add zucchini and tomato; cook until the zucchini is tender, 5 to 8 minutes. 4. Sprinkle with feta cheese, basil leaves, and lime juice. Stir and serve hot.Serving Size: 4 generous servingsServing Size:?4 servings

The nutritional information for Italian Quinoa with Zucchini, Tomato and Feta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.1

• Total Fat: 13.0 g
• Cholesterol: 15.1 mg
• Sodium: 652.6 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 4.4 g
• Protein: 9.4 g

Italian Quinoa with Zucchini, Tomato and Feta is Italian cuisine.