Last week I picked up some fresh summer squash at the Cherry Street Farmer’s Market in Tulsa. It was a beautiful day after our inaugural Runnin’ Fools training run so a couple of us headed over to check it out. The market is a few blocks long and had stands of goat milk products, fresh cut flowers, plenty of fruits and veggies, baked goods, local coffee shops and even probiotic popsicles. This particular market only allows local farmers and products to be sold here. I’m looking forward to this easy way to support local businesses!
The idea for this recipe came to me as I watched my French roommate throw a pasta dish together a few weeks ago. I’m a big fan of substituting quinoa for noodles in pasta dishes for more nutritional punch so that’s all I did here. If you’re really craving some noodles, feel free to swap back out. It’s a deliciously light (sugar free and Fed Up Challenge approved) summer dish!
- 1-2 Yellow squashes
- 2-3 Zucchinis
- 1 white onion (chopped)
- 1 cup of quinoa (cooked)
- 1 clove of garlic (chopped)
- 1/4 c parmesan cheese
- 1 tbsp olive oil
Normally on Sundays I cook up one batch of plain quinoa and use it to mix in salads or with veggies. First, chop the onion (I’m still working on perfecting this technique) and start sauteing it with the garlic in the olive oil over low heat. While the onion cooks, you can start to chop the squashes, getting them as close to diced as possible and add those to the onion mix.
Let the veggies cook a while over low heat, stirring occasionally, until soft. Mix 1 cup of quinoa with one cup of the veggies over heat. Pour into a bowl and top with the parmesan cheese!
Note: This meal is great for making ahead. Keep the leftover chopped veggies separate from your cooked quinoa. You can easily then add the veggies to an omelette or salad and still have the option of recreating this quinoa bowl!
Do you shop at a farmer’s market? What are your favorite things to buy there?