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.