Recipe courtesy of Alter Eco Foods

Ingredients:

1 cup black quinoa

2 lbs summer squash and zucchini, cut into matchsticks

¼ cup pine nuts

2 tbsp olive oil

2 garlic cloves, sliced

¼ tsp crushed red pepper flakes

¼ cup finely grated Parmesan

Salt and pepper

Directions:

1. Prepare quinoa according to package instructions

2. Toast pine nuts in large dry skillet over medium heat, tossing occasionally, until lightly browned about 3 minutes. Transfer to plate, let cool.

3. Heat olive oil in same skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes.

4. Add squash and zucchini and cook, tossing occasionally, until crisp-tender, about 5 minutes.  Fold in parmesan. Fold in pine nuts.

5. Combine quinoa and squash mixture and serve.

Published by WholeFoods Magazine Online, 5/27/2015

  • 1 cup black quinoa
  • 2 lbs summer squash and zucchini, cut into matchsticks
  • ¼ cup pine nuts
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • ¼ tsp crushed red pepper flakes
  • ¼ cup finely grated Parmesan
  • Salt and pepper
    • - See more at: http://www.alterecofoods.com/recipe/black-quinoa-and-summer-squash-saute/#sthash.Tp3I4OCK.dpuf
  • 1 cup black quinoa
  • 2 lbs summer squash and zucchini, cut into matchsticks
  • ¼ cup pine nuts
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • ¼ tsp crushed red pepper flakes
  • ¼ cup finely grated Parmesan
  • Salt and pepper
    • - See more at: http://www.alterecofoods.com/recipe/black-quinoa-and-summer-squash-saute/#sthash.Tp3I4OCK.dpuf