Love Freely, Laugh Genuinely, Eat Colorfully



2 Large Zucchinis

1 c Quinoa (any color)

3 Large Tomatoes

2 Cloves Garlic

2 tsp Chopped Parsley


Himalayan Pink Salt


Rinse all herbs and vegetables

Mince or finely chop garlic

Chop zucchini and tomatoes into 1/2" cubes

In a large pan, heat on medium low, coat the pan with a bit of EVOO

Once the pan is heated, add minced or finely chopped garlic and fresh basil

Stir and cook for 1 minute; add chopped tomatoes

Cook until tomatoes break down, add salt as needed

While tomatoes are cooking, in a separate pan, add EVOO, salt, and Zucchini on medium low

Cook zucchini for 5-7 minutes on low.

While that is cooking, in a small pot boil water.  Once water comes to a boil, add quinoa and cook until soft.

Plate zucchini and top with EVOO, fresh parsley, and salt to taste.

Top zucchini then sautéed tomatoes.

Top with fresh parsley.