Summer squash with Cherry Tomatoes over Quinao
Ingredients
1 1/2 pounds of green and yellow summer squash cut into small cubes
3 tbsp cold pressed organic olive oil
1 1/2 tbsp minced fresh parsley
1 1/2 tbsp minced basil
1 1/2 tbsp minced thyme
6 gloves garlic peeled and minced
2 c cherry tomatoes, cut in half
Salt and freshly ground pepper
2 c Quinoa
3 c organic vegetable broth
1 1/2 pounds of green and yellow summer squash cut into small cubes
3 tbsp cold pressed organic olive oil
1 1/2 tbsp minced fresh parsley
1 1/2 tbsp minced basil
1 1/2 tbsp minced thyme
6 gloves garlic peeled and minced
2 c cherry tomatoes, cut in half
Salt and freshly ground pepper
2 c Quinoa
3 c organic vegetable broth
Directions
Preheat oven to 375. Place squash, oil, herbs, and garlic in a large bowl. Toss to combine. Add tomatoes and salt and pepper to taste, combine gently. Transfer vegetables to a 9×13 glass pan and bake for 25-35 minutes or until squash is tender. While the vegetables are cooking, place quinoa in a large bowl and cover with water, let stand for 5 minutes rinse well and drain. Bring broth to a boil in a pot, stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork.
Preheat oven to 375. Place squash, oil, herbs, and garlic in a large bowl. Toss to combine. Add tomatoes and salt and pepper to taste, combine gently. Transfer vegetables to a 9×13 glass pan and bake for 25-35 minutes or until squash is tender. While the vegetables are cooking, place quinoa in a large bowl and cover with water, let stand for 5 minutes rinse well and drain. Bring broth to a boil in a pot, stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork.
Dairy Free , Vegan , Vegetarian
Submited by : Amber
