Aparna and I have been going to Williams-Sonoma Technique Classes on Sundays for the past few months. Their recipes are simple and very earthy. Last week, the theme of the class was vegetarian cooking and one of the dishes they made was the yellow squash with red quinoa.
This dish is a great side dish or even a main dish if you like. I made it entrée size for dinner last night and believe me, this is a super filling dish. I have modified this recipe from the one I learned in the class.
Try this easy and healthy warm salad on a cold winter night.
Ingredients (serves 2)
Quinoa – 1 cup
Water – 2 cups
Yellow squash – 1 cup cubed (you can also use zucchini or any other squash)
Cucumber – 1 cup cubed
Garlic – 1 clove minced
Lemon juice – ¼ to ½ cup
Green onions – ¼ cup diagonally cut
Fresh basil – 2 tbsp
Fresh mint – 2 tbsp
Feta cheese – ¼ cup crumbled (optional)
Salt to taste
Pepper to taste
Olive oil – ¼ cup + 2 tbsp + 1 tbsp (plain or flavored)
There are many ways to cook the quinoa, but this is my favorite method. Rinse the quinoa using a fine-mesh strainer. Toast the rinsed quinoa in a saucepan and keep aside. Take 2 cups of water in a saucepan. Add a little salt and 1 tbsp of olive oil and bring the water to a boil. Now add the toasted quinoa and stir once. Reduce the heat to low medium and cook the quinoa covered for about 15 to 20 minutes or until the grains are tender. Once done, let the quinoa stand for a few minutes and then fluff it with a fork and transfer it to a large bowl.
Mix lemon juice, minced garlic, salt, and ground pepper in a bowl. Let this stand for a few minutes. Whisk in the ¼ cup of olive oil. Keep this vinaigrette aside.
Take 2 tbsp of olive oil in a frying pan and warm it up. Add the cubed squash, salt and a little pepper and stir-fry it on medium heat for about 4 minutes. Once the squash is tender crisp, remove from the stove and allow it to cool on a plate.