Summer Vegetables & Quinoa

Healthy, fresh, tasty, nutritious, energizing...need I go on?



  • 6oz Quinoa
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 cup collard greens, roughly chopped
  • 1 pint grape tomatoes, halved
  • 1/2 tablespoon butter
  • 3 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • crumbled feta cheese to top (optional)


  1. Cook quinoa according to directions.  Once boil has been reached add the butter to the quinoa as it simmers for 15 minutes
  2. In a large pan heat olive oil on medium high heat until fragrant.  Add garlic and shallot to the pan for about 1 minute.
  3. Then add zucchini and bell pepper to the pan and heat over medium heat for about 5 minutes.  Vegetables should begin to get softer.
  4. Add greens and tomatoes to the pan and continue to cook over medium heat for about 3-4 minutes.  Tomatoes should get soft and greens should be wilted. Salt and pepper if desired.
  5. Once quinoa has been fully cooked add it to the vegetables in the pan and stir together. 
  6. Finally, remove from pan and serve immediately. Add a handful of crumbled feta cheese to each serving if desired.