4 Reviews of Zucchini and Yellow Squash With Quinoa

From: Chef Madzi

On Jan 10, 2009

I used a splash of white wine instead of some of the water and saute'd a bit of kale, asparagus, red pepper and eggplant before adding the quinoa. To ensure that it was heart-healthful I used olive oil instead of the butter and got rave reviews. It really didn't need added salt as the bouillon covered that. I'll be making this one often. Oh, and thanks, LMGale, for the tip about toasting the quinoa first---perfect!

From: PeachyBaker

On Jul 13, 2008

Very good and light. Oil is a fine substitute. (along with veggie broth instead of chicken). I will make it again.

From: LMGale

On Jan 2, 2009

This is an easy-to-follow recipe and comes out perfectly. I added the salt and pepper to the onion before adding the zucchini, so it coats better and cooks into the zucchini. I also sauted the quinoa with the vegetables for a minute before adding the bouillon because I like that nutty taste.

From: Cooking Mom of 7

On Jun 13, 2009

This was really good. I've been looking for a way to get more whole grains into our diet and this is a delicious way to do it. Thanks for sharing.