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Summer squash with Cherry Tomatoes over Quinao
  • Appetizers
  • Dairy Free
  • Gluten Free
  • Kid Friendly
  • Vegan
  • Vegetables
  • Vegetarian

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


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 9x13 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.

Submitted byAmber