Smoky Zucchini Quinoa Bowl

Smoky Zucchini Quinoa Bowl
Chef Brainy
What Started it all:
Quinoa, Zucchini, mayonnaise, skillet

Get ready to ignite your taste buds with this bold and satisfying quinoa bowl, loaded with roasted zucchini, crispy skillet-browned quinoa, and a tangy mayonnaise kick!


  • 1 cup quinoa, rinsed and drained
  • 2 medium zucchinis, sliced into 1/4-inch thick rounds
  • 1/4 cup mayonnaise
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley, chopped (optional)


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
  3. While quinoa cooks, toss zucchinis with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.
  4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add sliced onion and cook for 3-4 minutes or until softened and lightly browned. Add minced garlic and cook for an additional minute.
  5. In a small bowl, whisk together mayonnaise, smoked paprika, salt, and pepper.
  6. To assemble the bowls, divide cooked quinoa among four bowls. Top with roasted zucchinis, crispy skillet-browned quinoa, and a dollop of mayonnaise mixture. If using, sprinkle with crumbled feta cheese and chopped parsley.

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