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Lilly’s Table

 
 
Black Pepper Parmesan Granola
© Lillys-Table.com Photo of Peach & Summer Squash Quinoa
 

Tags: Dairy Free Gluten-Free Vegan Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Peach & Summer Squash Quinoa

from Peach & Summer Squash Quinoa with Black Pepper Granola, the Week of August 17, 2014.
View the next recipe for this meal.

A happy, simple toss of summer’s freshness with the protein rich quinoa. Modify this salad from here, adding more veggies, fruit or nuts as you have available. This is excellent as leftovers or on the go.

Ingredients

  • ¾ cup quinoa
  • 1 teaspoon bouillon , optional or salt to taste
  • 1 summer squash, chopped
  • 2 peaches, pitted and chopped
  • 2 tablespoons fresh herbs, such as mint, basil, or parsley
  • ½ cup sunflower seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice and zest

Serving Size: 3 People

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Preparation Instructions

Place the quinoa, bouillon or salt in a saucepan with at least twice the amount of water. Bring up to a boil and reduce to a simmer for 10-15 minutes until the quinoa is tender to the bite. Add a bit more hot water if the water boils off and the quinoa is not tender.

Toss the peaches with the fresh herbs, seeds, olive oil and lemon juice.

Fold the quinoa & squash in to the remaining ingredients.
Serve warm, cool or at room temperature.