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We are eating some things now with children gone that they wouldn’t have preferred– for example quinoa– so it feels great to experiment. This recipe occurred mostly as an excuse to use a the plethora of fresh herbs and peppers we have in the garden…

1 cup quinoa, well rinsed
2 cups of vegetable broth
spring of fresh rosemary
4 cloves of garlic, one smashed, 3 chopped
Olive oil or a bit of broth for sautéing
1 yellow bell pepper, diced
1 green bell pepper, diced
4 large portabella mushroom caps, chopped
1 summer squash or zucchini, chopped
Sea salt and ground pepper, to taste
1/4 cup fresh parsley, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh mint, chopped
1 teaspoon fresh oregano, chopped
6 scallions, chopped
Squeeze of fresh lemon juice

Optional:
fish filets (for making it a main dish instead of a side dish)
Extra virgin olive oil, to taste
Toasted pine nuts on top as a garnish

First rinse the quinoa. Then cook the quinoa in the broth, with a smashed garlic clove and a sprig of fresh rosemary. Bring it to a boil and then simmer it for twenty minutes. Drain any residual liquid from the quinoa.

When the quinoa is almost done, heat a splash of olive oil (or broth) in a large skillet over medium heat. Add three cloves of garlic, and the yellow and green pepper. Stir over medium heat until slightly softened. Add in the mushrooms and summer squash, as well as the fish filets (if using). Season with sea salt and ground pepper, to taste. Stir and cook until the mushrooms are tender, and the fish (if using) is cooked.

Add the fresh herbs, the cooked quinoa, and the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa, and drizzle with extra virgin olive oil if desired. Toss to coat the quinoa. Add more salt as needed, and serve immediately with toasted pine nuts, if desired.

Serves 4

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