Zucchini and Yellow Squash With Quinoa

Zucchini and yellow squash belong to the same family, Cucurbitaceae, and are technically fruits, but they are commonly considered and cooked as vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Zucchini and Yellow Squash With Quinoa

Cooking Method: Boil, Saute Cuisine: American, Mediterranean Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 2 cup Yellow Squash
• 1 cup Quinoa
• 2 cup Vegetable Broth
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 medium Onion
• 1 cup Cherry Tomatoes
• 2 tablespoon Fresh Basil
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse the quinoa under cold water.
2. In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion. Cook until onion is translucent.
4. Add the zucchini and yellow squash to the skillet. Cook for 5-7 minutes or until the squash is tender.
5. Stir in the cherry tomatoes, fresh basil, lemon juice, salt, and black pepper. Cook for an additional 2-3 minutes.
6. Serve the cooked quinoa with the zucchini and yellow squash mixture on top. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.