Ingredients
1 tablespoon olive oil1 cup quinoa, rinsed and well drained2 garlic cloves, minced1 medium zucchini, chopped2 cups water3/4 cup canned garbanzo beans or chickpeas, rinsed and drained1 medium tomato, finely chopped1/2 cup crumbled feta cheese1/4 cup finely chopped Greek olives2 tablespoons minced fresh basil1/4 teaspoon pepper
Preparation
In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.
