#zucchinis

This chicken quinoa bowl is a filling, flavorful, and quick meal. It's a dish that's sure to please, with zucchini, cherry tomatoes, and feta cheese.

Instructions: Rinse the quinoa in cold water before cooking it. Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce to a low heat, cover, and leave to simmer for 15 minutes. Remove from the heat and set aside for 5 minutes. Using a fork, fluff the rice. To cook the chicken, heat the olive oil in a large skillet over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until browned and cooked through. Set aside after removing from the skillet. Cook the vegetables: Add the zucchini to the same skillet and cook for 2-3 minutes, or until tender. Cook for another 2-3 minutes, or until the cherry tomatoes begin to soften. Assemble the bowls as follows: Distribute the quinoa evenly among four bowls. Add the chicken, zucchini, and tomatoes on top. Garnish with parsley and feta cheese if desired. Enjoy.

Summer brings with it a wide variety of fresh vegetables, but few are as closely associated with Greek cuisine as zucchini and their blossoms. From stuffed courgettes and briam to the beloved courgette flowers stuffed with rice and herbs, these are foods that combine taste, tradition and significant nutritional value. Although we often treat them as simple accompaniments to the summer table,…