|Summer squash with Cherry Tomatoes over Quinao|
1 1/2 pounds of green and yellow summer squash cut into small cubes
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.