Quinoa with Sautéed Fennel, Onions and Baby Zucchini


Pro Tip: Use Precooked quinoa pressed into a roll (think polenta, only with quinoa!), allows you to get a sophisticated vegetarian dinner pulled together very quickly.

Quick Quinoa-with-Sautéed-Fennel,-Onions-and-Baby-Zucchini-4

Quinoa with Sautéed Fennel, Onions and Baby Zucchini

Recipe via Katie Workman

Serves 6


1 roll Melissa’s Cooked Quinoa

2 tablespoons olive oil, divided

1 bulb fennel, cored, quartered and thinly sliced

1 onion, halved and thinly sliced

6 baby zucchini, thinly sliced

2 cloves garlic, thinly sliced​

Kosher salt and freshly ground pepper to taste

2 tablespoons slivered fresh basil (optional)

Quick Quinoa-with-Sautéed-Fennel,-Onions-and-Baby-Zucchini

Quick Quinoa-with-Sautéed-Fennel,-Onions-and-Baby-Zucchini

Quinoa with Sautéed Fennel, Onions and Baby Zucchini

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 6 servings


  • 1 package cooked quinoa
  • 2 tablespoon olive oil divided
  • 1 bulb fennel cored, quartered, and thinly sliced
  • 1 medium onion halved and thinly sliced
  • 6 pieces baby zucchini thinly sliced
  • 2 cloves garlic thinly sliced
  • kosher salt & freshly ground pepper to taste
  • 2 tablespoons fresh basil thinly sliced
  • 1 package baby heirloom tomatoes halved


  • Slice the quinoa roll into slices a little less than 1/2-inch thick and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fennel and the onions, and sauté for 5 minutes until they start to become tender. Add the zucchini and the garlic, season with salt and pepper, and sauté for another 5 minutes, until all of the vegetables are tender. Transfer to a plate, and cover loosely with foil. Carefully wipe out the skillet.
  • Place the skillet back over medium high heat, and add the remaining tablespoon olive oil. When the oil is hot, add the quinoa slices in batches, and sauté for about 4 minutes on each side, until they start to turn golden brown.
  • Remove the quinoa slices to a serving platter. Distribute the vegetables over the quinoa slices, sprinkle the basil over, if using, and serve immediately.
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