Sweet and Tangy Summer Squash Quinoa Will Freshen Up Your Weeknight Meal

Summertime, summertime, you are so darn fine.

I have been so excited for summer this year. Why, you ask?

Well, the spring in Colorado this year was kind of a long one. The weather turned gorgeous and sunny, getting me all excited to spend time outside and finally be warm. And then it snowed.

Then it started to get nice and warm again. The snow melted, and the sun came out.

But it snowed again, with the weather flip-flopping back and forth from spring winter in the blink of an eye, 70 degrees out one day and 30 degrees the next.

When that up and down ping-pong game the weather was playing was finally over, I became a sunny and happy person again. I could finally sit out on the patio at the end of a long day to enjoy a cold beer, and watch the pups play in the backyard.

Whenever I think of summer, I think grilling. That’s always the first thing on my mind. But if you’re like me, after trying this sweet and tangy quinoa recipe, that is about to change.

When I think about eating homemade quinoa dishes, my mind usually goes to winter or fall, sides and mains made with hefty amounts of roasted root vegetables or hearty savory spices that bring the pseudograin to life in a comforting way.

But this has reminded me that quinoa is even more versatile than I thought. It’s easy to lighten up when you pair it with the right ingredients, perfect for enjoying year-round.

This recipe brings together such a wide variety of flavors, all harmoniously blended together. The overall taste is sweet and tangy, with bursts spice and nuttiness throughout.

Toasted slivered almonds give the dish an added crunch and toastiness that elevated the fresh flavors of the summer squash, jalapeno, and bell pepper. Of course you get that little zing of spice from the jalapeno, with a burst of brightness from fresh lemon juice.

The raisins bring a deep sweetness that’s unique to dried fruit. You can use regular raisins, but I also tested this recipe with golden raisins and it tastes just as good.

You can serve this grain salad as a vegetarian main course with tons of summer-seasoned brightness. It won’t weigh you down, so you can feel light and ready to take on those summer nights on the back patio without being too full.

This also makes for a great dish to bring over to a friend’s house to chow down on during those extra long summer nights. It’s one of those recipes that will have everyone oohing and ahhing over the unique flavor combinations.

You can even eat it at room temperature, and it’s just as tasty as it is when served warm. That means it’s perfect for transport to a party, or you can pack it up and bring it with you as a surprise meal for a friend or family member in need this season.

Sweet and Tangy Summer Squash Quinoa

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• Author: Meghan Yager
• Total Time: 25 minutes
• Yield: 2 as an entree; 4 as a side 1x

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Description

A sweet and tangy quinoa dish flavored with almonds, summer squash, and sweet and sour ingredients like raisins and lemon juice makes for a complex flavor profile with a touch of spice and crunch.

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Ingredients

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• 1/2 cup slivered almonds
• 1 teaspoon coconut oil
• 1/2 cup chopped summer squash
• 1 small onion, diced (about 2/3 cup)
• 2–3 cloves garlic, smashed
• 1 jalapeno, seeds removed and chopped
• 1 small green sweet pepper, chopped
• 1/2 teaspoon salt + more to taste
• 1/2 teaspoon freshly ground black pepper + more to taste
• 3/4 cup cooked quinoa
• 1/4 cup raisins
• Juice of 1 lemon (about 2 tablespoons)
• 10 basil leaves, chopped (about 2 tablespoons)

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Instructions

1. Place a small skillet over medium heat. Once hot, add almonds and toast until fragrant and golden, about 3-4 minutes. Remove from the pan and set aside.
2. Melt coconut oil in a large skillet over medium heat. Once hot, add squash, onion, garlic, jalapeno, and green pepper. Cook until vegetables are softened, about 5-7 minutes. Remove the garlic cloves. Stir in salt and pepper.
3. Transfer cooked vegetables, toasted almonds, and cooked quinoa to a large bowl.
4. Stir in raisins, lemon juice, and basil until combined. Season with additional salt and pepper to taste, if desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Vegetarian

Keywords: quinoa, summer squash, basil, side dish, vegetarian, almonds

Cooking by the Numbers…

Step 1 – Prep and Measure Ingredients

Chop enough summer squash until you have 1/2 cup total. You can use yellow crookneck squash, which is what I used, or pattypan squash, depending on what’s available in your area. Zucchini makes another nice addition to this recipe.

Check out this article on our sister site Gardener’s Path for more information on the various types of summer squash that you can grow in your garden, or find at the farmers market.

You can also read about the major differences between summer squash and zucchini.

Peel and dice one small onion. You should have about 2/3 cup total.

Peel and smash a few cloves of garlic.

Remove the seeds from one jalapeno, and chop it with a sharp chef’s knife on a sturdy cutting board.

Remove the seeds from a sweet green pepper and chop it as well. You could use a green bell pepper like I did, or a Cubanelle.

Juice one lemon so you have about 2 tablespoons total, and discard any seeds.

Rough chop about 10 basil leaves.

Measure out all of the remaining ingredients as listed on the ingredients list.

Step 2 – Toast Almonds

Place a small skillet over medium heat. Once it’s hot, add the almonds and toast until they are fragrant. The almonds should be golden brown when they are ready, and this will take about 3-4 minutes.

Keep an eye on them, and give them a toss occasionally so they don’t brown too much on one side.

Remove from heat, transfer to a bowl, and set aside.

Step 3 – Cook Vegetables

In a large skillet, melt the coconut oil over medium heat. If you prefer, you could also use olive or avocado oil for this recipe.

Once it’s hot, add the squash, onion, garlic, jalapeno, and green pepper. Cook, stirring occasionally, until the vegetables are softened. This will take about 5-7 minutes.

Remove the garlic cloves, or transfer them to a cutting board and chop them up before adding back to the vegetable mixture, to give the dish a more powerfully garlic flavor.

Stir in the salt and pepper.

Step 4 – Combine Ingredients

Add the cooked vegetables, toasted almonds, and cooked quinoa to a large bowl. Stir to combine.

Stir in the raisins, lemon juice, and basil leaves until combined. Season with additional salt and pepper, to taste.

Serve immediately, or chill before serving. This recipe can be enjoyed warm or at room temperature.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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