I'm soaking up all of the summer veggies while I can. Just like I'm soaking up the sunny weather we're having...the locals have put a FEAR into me of a rainy Seattle Fall, Winter & Spring. We ventured out kayaking on Lake Union yesterday and took our bikes out on the Burke Gilman Trail for a nice ride today and it was beautiful out. But the crisp, cooler air this evening is feeling like Fall. Say it ain't so! I'm hoping Seattle will have a few more nice Summer weekends to offer.
In addition to loving the summer veggies that are arriving in my CSA, I'm completely obsessed with quinoa. As I've been making an attempt to eat healthier lately, all sorts of quinoa salads are showing up on our table. I tend to keep some cooked quinoa on hand so it's easy to throw a last minute meal or side together.
Mr. KMW, who makes a weird face everytime I mention quinoa, absolutely LOVED this.
1-1/2 cups quinoa, cooked according to package directions
1/2 to 1 tablespoon olive oil
3 garlic cloves, minced
2 yellow squashes, peeled and chopped
1-1/2 cups green beans, snapped
1 teaspoon salt
1 teaspoon pepper
1 ear corn on the cob, kernels removed
1/3 cup pine nuts, toasted
1/2 to1 tablespoon butter
1/3 cup shredded parmesan cheese
3 scallions, chopped
Heat olive oil over medium high heat in stove top pan. Once heated add garlic and cook for 1/2 minute, then add squash and green beans. Season with salt and pepper and cook for about 6 to 8 minutes, until vegetables become tender. Reduce heat to medium and stir in corn, pine nuts,butter and parmesan cheese. Cook for about 3 more minutes, stirring around so butter melts. Season with more salt or pepper if needed, stir in scallions and serve.