I came up with this superfood and protein-packed recipe for my farmhouse neighbor, who is a fireman and a recent vegan convert. Serve it as a summery side or high-protein veggie entree.
INGREDIENTS
1 cup quinoa, rinsed and cooked according to package directions
4 summer squash, cut lengthwise with center scooped out
1/4 cup dried blueberries
1/4 cup pecans, chopped
1/2 cup onion, celery, red peppers
1 Tbsp Balsamic vinegar
2 Tbsp extra virgin olive oil
Salt & Pepper to taste
DIRECTIONS: Saute blueberries, pecans, onion, celery, pepper, until berries are plump, pecans are toasted and veggies are soft. Stir in quinoa, vinegar, oil. Fill center of squash with quinoa. Place in a baking dish, cover with foil. Bake 350 degrees for 30 minutes until squash is soft.
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