One-Pot Summer Vegetable and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A vibrant, wholesome quinoa pilaf cooked with zucchini, tomatoes, and fragrant herbs for an easy and nutritious meal. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs quinoa, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1 tsp lemon zest

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small diced yellow onion and sauté for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 medium diced zucchini and 1 cup halved cherry tomatoes to the pot. Cook for 3 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 1 cup rinsed quinoa, 2 cups vegetable broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
4. Step 4: Remove pot from heat and let stand covered for 5 minutes. Fluff quinoa with a fork, then stir in 1/4 cup chopped fresh parsley and 1 tsp lemon zest for brightness before serving.