Quinoa Summer Squash Pilaf
Serves 4
Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there’s anything that I use that you don’t like, feel free to make substitutions.
1 cup quinoa
1 medium onion, diced
1 medium red pepper, diced
2 cloves garlic, minced
1-2 teaspoons grated ginger
1 3/4 cups vegetable broth
2 tablespoons tamari, divided
2 summer squash, diced
salt and pepper, to taste
3 tablespoons chopped cilantro or Italian parsley
Rinse quinoa thoroughly in a fine sieve.
Heat a medium saucepan over medium heat. Add the onion and red pepper and saute for 1 minute. Add the garlic and ginger and stir well. Cook another minute. Then add the quinoa and toast for 1-2 minutes. Add the broth and tamari and bring to a boil. Cover, reduce heat to a low simmer, and cook for 12 minutes. Remove from heat. Quickly remove the lid and add the diced squash. Replace the lid and let stand 5 minutes. Fluff with fork, add salt and pepper to taste. Garnish with cilantro.
Makes 3 cups.
tasha - the clean eating mama says
Well, I know what I am having for dinner tonight! Sounds great!!!
Jill Nussinow says
Thank you so much Tasha. I hope that you enjoy this quinoa as much as I do.