Quinoa is a protein-packed, easy to make grain with a rich nutty flavor.  Here’s a quick saute that pairs quinoa with a couple items playing starring roles in my CSA box this season: summer squash, tomato, and bell pepper.

In this one dish meal I spice things up with jalapeno and preserved lime.   Feel free to substitute the vegetables you have on hand.  If your garden is giving you zucchini – then by all means – saute that zucchini.  Use this easy recipe as a template, but make the dish your own.  Enjoy!

Summer Quinoa Saute

1 cup quinoa

2 cups water

2 bell peppers, seeded and chopped

1 LB baby summer squash, sliced into bite sized chunks

1 large ripe tomato, diced

2 jalapeno peppers, seeded and minced

2 cloves garlic, crushed

2 TB minced preserved lime – or zest and juice of one fresh lime

salt, to taste

2 TB olive oil

Avocado wedges and cilantro for serving (optional)

Prepare quinoa by simmering quinoa and water for 20 minutes in a covered saucepan.

While the quinoa is simmering, heat a large frying pan over medium high heat.  Add the olive oil and saute the squash, bell pepper, jalapeno, tomato, and garlic.  When the vegetables are nearly done cooking, add the preserved lime, and salt to taste.   Simmer for another minute or two to blend the flavors.  Serve the sauteed vegetables on the warm, cooked quinoa.  Top with avocado wedges and cilantro if desired.