Grilled Zucchini and Quinoa



  • 1 large zucchini
  • 1 tsp olive oil
  • 1 yellow beet (or red!)
  • 1/2 cup cherry tomatoes
  • 1 tbsp fresh parsley
  • 3/4 cup cooked quinoa
  • 1 tbsp dried cranberries
  • pinch of salt


  1. Slice zucchini lengthwise into thin strips and place them on a foreman grill or a well oiled pan with olive oil.
  2. Cook quinoa according to package and once cooked, stir in cranberries, parsley, and salt.
  3. While the quinoa is cooking, boil the beet in water on the stovetop for about 6-10 min until it is soft. Drain the water and chop the beet into pieces.
  4. Cut cherry tomatoes in half and add to the quinoa mix.
  5. Once the zucchini is grilled, lay it flat on a plate and place the vegetables and quinoa on top.
  6. Feel free to add anything else you desire!

** I made a sauce for the top using 1/4 cup 88 acres pumpkin seed butter mixed with 2 tbsp of olive oil and 1 tsp garlic powder.

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