Summertime Quinoa

SummertimeQuinoa

Well, thanks to the hottest summer on record in 75 years here in NC, the garden is fading quickly! I’m sad about it. I didn’t do nearly as much canning as I would have liked to this year. Thankfully, I did put away lots of corn and zucchini and I’m still getting a few random zucchinis. We’re also getting lots of peppers and tomatoes in now so maybe I’ll be able to put away some veggie soup or can some salsa.

I am so thankful for the garden! It saves us so much in grocery bills year round but especially in the summer. I love just throwing together veggie meals or creating new recipes with the veggies that we have. This recipe is one I created last year and shared on Facebook. Everyone loved it so I decided to share it here with you guys!

Summertime Quinoa

Ingredients

Quinoa
Bell Pepper
Onion
Squash
Zucchini
Tomatoes
Salt/Pepper to taste
1 tablespoon of oil (olive or vegetable work great)

You can easily adapt this with veggies your family enjoys like carrots, red bell peppers, asparagus, broccoli, cauliflower, asparagus, etc.

Directions:

Veggies1. Rinse and cook quinoa according to package directions and set to the side.
2. Heat a large skillet up with 1 tablespoon of oil. Toss in cut up peppers and onions and sauté for 2-3 minutes
3. Add cut up squash, zucchini, broccoli & cauliflower to sauté pan and cook until desired. You may find your family likes the veggies caramelized, we like to leave the broccoli with a little crunch. 
4. Add cooked quinoa to sautéed veggies and toss in freshly diced tomatoes.
5. Salt/Pepper to taste and enjoy! I
f you want to spice it up you can add some Red Pepper or Lemon Rosemary seasoning too!

You’ll notice I didn’t give exact amounts of vegetables in this recipe. That’s because it’s really flexible. If you only have half an onion, no big deal, just add more of another vegetable. I usually cover the bottom of a 10″ skillet with veggies and make quinoa per package directions for 4 people. This is enough to feed our family of 3 with leftovers for another meal. It can be easily adapted to feed larger or smaller crowds.

SaveOne way I like to save money is to use leftover vegetables from other meals I have planned that week. For example, I might make this on a week when I’m also having Garlic Roasted Vegetables or taking a veggie tray somewhere. That way I can incorporate all of my leftover vegetables into this one meal so that none are wasted. To save time, I cook my quinoa in advance and freeze it. Then I just have to reheat it quickly and toss it in.

Summertime Quinoa

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Hi! Thanks for stopping by! I’m a busy at home mom who relies on God daily to give me strength. I have a wonderful husband, two daughters and a son. We homeschool, are foster parents and have been blessed by adoption. We try to live frugally, eat healthy, and give thanks to God in ALL THINGS! >>Read More

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