Summer Squash Sauté over Quinoa

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This recipe was inspired by my husband’s favorite pasta dish, which we call Summer Pasta.

The original is made with tomatoes, onions, summer squash, and plenty of garlic and cheese, as are most good Italian dishes. With this version though, I was looking to create a meal that would be much easier on the digestive system, but still satisfying.

Squashes are sweet and astringent, so they are more cooling to the body, making this a good dish for these hot summer months.

To keep the meal from being too cool for a new mother, the vegetables are well cooked with extra water and spiced with garlic, onion, ginger and basil. 

Quinoa is a nice alternative to rice. It adds a fun texture while still providing building sustenance. The quinoa is also cooked with extra water to make sure the grains are well cooked, and to add moisture to the dish. 

This recipe is perfect for new mamas and families after two weeks postpartum when the digestive system can handle the more cooling quality of the squash. 

It is important to watch how your body responds to a meal to determine if it’s right for you at the moment. If you find yourself feeling gassy after a meal, then your digestive fire might not be strong enough just yet.

We hope you find this recipe simple, somewhat familiar and delicious! 

Try this Recipe!

SUMMER SQUASH SAUTÉ OVER QUINOA

Serves 4

INGREDIENTS

3 cups water

1 cup quinoa, rinsed until water runs clear

½ tsp salt

¼ tsp turmeric powder

1 tbsp ghee or oil of choice

1 small red onion

1 clove garlic

1 inch fresh ginger

2-3 small to medium sized yellow squash and zucchini

¼ cup water

Handful fresh basil

1 to 2 avocados

Fresh cilantro, roughly chopped

4 lime wedges

Salt & pepper

PREPARATION

1. Add water, salt and turmeric to a large saucepan and bring to a boil. Once boiling, add quinoa and stir. Place the lid on the pot and reduce heat to low. Simmer for 15 minutes. 
2. While the quinoa cooks, chop onion into ½ inch wedges, grate the garlic and ginger, and dice squash into bite size pieces. 
3. Heat a large skillet with ghee on medium heat. Add onions and gently fry until soft. Add squash, garlic and ginger with a pinch of salt and stir well. Cook over medium low heat, adding water when the pan becomes dry and cooking until it is mostly evaporated.
4. Chop basil while the vegetables cook and stir in when the squash is done.
5. Add quinoa to a bowl. Top with sautéed veggies, ½ an avocado, cilantro and lime juice to taste.

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Recipe & Meal Photos compliments of

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