Recipe of the Month

July 2020: Summer Squash Quinoa Bowl

With summer in full swing you may have noticed an abundance of summer squash at the market. Not sure what to do with it? Here’s a delectable vegetarian, high fiber dish that’s nutrient dense! How can a vegetarian dish be nutrient dense? Quinoa is one of the most protein rich foods there is. Chickpeas are considered an amazing superfood, plus they become very savory when roasted. Put them together with the sweet, nutty flavor of the roasted, caramelized squash and you are in for a palate pleasing experience.

Tip: Make sure your chickpeas are thoroughly dry before roasting. Drain, rinse, then dry on a towel, on the counter-not the fridge. Also, make sure you have all the ingredients. The second time I made this recipe, I realized I had no lime or Greek yogurt, and it wasn’t as good.

Ingredients:

  • 1 15-oz. can low-sodium chickpeas, drained, rinsed & dried.2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
  • 2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
  • 1 red onion, sliced (1 cup)
  • ¼ cup olive oil, divided
  • 1¾ teaspoons kosher salt, divided
  • 1 cup Quinoa (Orig. recipe used farro. Farro is not gluten free but also a good source of protein).
  • 1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
  • 1 avocado, sliced
  • Fresh cilantro leaves, for serving
  • ¾ cup plain Greek yogurt

Step 1: Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 25 to 40 minutes. (Depends on your oven).

Step 2: Meanwhile, prepare quinoa according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.

Step 3: Add roasted squash mixture to quinoa. Divide squash & quinoa mixture between 4 bowls. Top with sliced avocado, and cilantro.

Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with quinoa bowls for dolloping.

Adapted from recipe by Robbie Melvin at RealSimple.com. Photo by Caitlin Bensel.