Quinoa is a grain (seed!) very quickly gaining popularity amongst the “yuppy” crowd (and, in my opinion) due to its high protein content and awesome chewy texture. And its versatility. Seriously, it’s like a cheap date – it goes with everything: breakfast, lunch, dinner, breads, bars…
Spiced Quinoa with Summer Squash
1 cup quinoa, uncooked
1 clove fresh garlic, smashed and diced
3 (whole) dried apricots, thinly slice (or 2 Tablespoons raisins)
4 and 1/2 cups summer squash – cut into large (around 2 inch-ish) chunks
1/2 cup sliced red onion
1 Tablespoon oil (I used coconut. Because it rocks my world.)
1 and 1/2 teaspoon Ume Plum Vinegar
4 teaspoons soy sauce
1/2 teaspoon turmeric
3/4 teaspoon curry powder
2 teaspoons honey
salt and pepper, to taste
Directions: Cook quinoa according to directions on package. Next, stir in smashed and diced garlic and sliced (dried) apricots into cooked quinoa.
Set a large skillet over medium high heat. Add squash, red onion, and oil. Stir veggies until they are completely coated in oil. Season with salt and pepper AND cook until tender (lightly browned is a plus!). Add vinegar, soy sauce, turmeric, curry powder, and honey to squash. Stir well.
NOW: add quinoa mixture to squash mixture. Stir well. Season with salt and pepper (if needed) and eat. Now. Yum!
Serves: 4 (as a main)