This dish is loaded with protein-rich quinoa and collagen-producing zucchini. The lightness of the tender-crisp vegetables pairs nicely with the earthiness of the quinoa. Reminiscent of springtime with sunny-yellow squash, green peas, fresh dill and tangy lemon, it's just what I needed after indulging in too much pumpkin pie over Thanksgiving. Sun dried tomatoes lend a pleasant sweetness to this dish. But you can leave them out with good results.
This simple vegetarian meal can be taken in many directions by adding some diced scallions, slivered almonds, crumbled feta, shredded Swiss or Parmesan cheese. I imagine it would be good paired with salmon or chicken too. Use your imagination and enjoy!
Quinoa Vegetable Saute Recipe
Some Notes:
Remember to rinse the quinoa in cold water before cooking it. I like using a good olive oil in this recipe.
It's important not to overcook the veggies and turn them into a mushy mess. The zucchini and yellow squash should be tender-crisp. The peas should be bright green and fresh tasting. Even if you overcook the peas and veggies, it'll still taste good. I won't tell. ;) Enjoy!
You'll Need:
- 2 small to medium zucchini, chopped into bite size pieces
- 2 small to medium yellow squash, chopped into bite size pieces
- 4-5 tablespoons of good quality extra virgin olive oil. I used a delicious Spanish olive oil (see notes).
- 1 cup of frozen peas
- 10-12 sundried tomatoes, diced. I used the kind you need to soak first. Use whatever kind you like.
- A handful of chopped fresh dill
- A handful of chopped fresh flat leaf parsley
- 1 lemon, zest the whole lemon and set the zest aside.
- Drizzle of honey
- 2 cups cooked quinoa
- Kosher or sea salt to taste
- Freshly cracked pepper to taste
- Serving Suggestions: shredded cheese, scallions and/or toasted slivered almonds
The Rundown:
- Cook the peas which ever way you fancy. I sometimes just blanch them in boiling water or put them in the microwave to defrost them and cook them just a little. Cook the quinoa according to the package directions.
- Saute the zucchini and yellow squash in a bit of olive oil with salt and pepper over medium high heat until tender-crisp. I use my favorite nonstick eco-friendly Scanpan for this. It helps to occasionally cover the pan. Stir frequently.
- Put about 4 tablespoons of olive oil into a large bowl, add a drizzle of honey and a couple of squirts of lemon juice. Add salt and pepper and whisk to combine. Taste. Whisk in more lemon or olive oil if necessary. The dressing should be pleasantly tangy and lemony. Add all the other ingredients to the bowl except for the quinoa and toss to combine. Taste. Adjust salt and pepper. Serve over cooked quinoa. Garnish with the add-ins if using.
