I wondered how quina and sauteed squash and onion, together, could make a 5 star side dish, and unfortunately I'm still left wondering! There's nothing spectacular in the pairing of these ingredients -- it tastes just as you'd imagine quinoa and squash to taste like.
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.
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!
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.
Very good and light. Oil is a fine substitute. (along with veggie broth instead of chicken). I will make it again.