Jill’s Recipes #7 – Quinoa Summer Squash Pilaf | The Veggie Queen. Quinoa Summer Squash Pilaf Serves 4 Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there’s anything that I use that you don’t like, feel free to make substitutions. 1 cup quinoa 1 medium onion, diced 1 medium red pepper, diced 2 cloves garlic, minced 1-2 teaspoons grated ginger 1 3/4 cups vegetable broth 2 tablespoons tamari, divided 2 summer squash, diced salt and pepper, to taste 3 tablespoons chopped cilantro or Italian parsley Rinse quinoa thoroughly in a fine sieve. Heat a medium saucepan over medium heat. Makes 3 cups.
More Recipes. Oatmeal Pancakes Recipe. Crustless Spinach, Onion and Feta Quiche Recipe. Vegan Lentil Burgers Recipe. Stuffed Broiled Portabella Mushrooms (Chef Meg's Makeover) Recipe. Melty Pizza Cheese. Recipe By: Bryanna Clark Grogan Serving Size: 5 Preparation Time: 0:10 Submitted by: Susan Voisin I love this recipe. I follow the variation at the bottom to make a cheddar “cheese sauce” and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes.
Goes great with baked tortilla chips! One more variation I’ve recently invented: add cooked or frozen chopped spinach to the prepared cheezy sauce. As always, eliminate the salt if you are strictly following the Fuhrman or McDougall programs. 1 cup water 1/4 cup nutritional yeast 2 Tablespoons cornstarch 1 Tablespoon flour 1 teaspoon lemon juice 1/2 teaspoon salt 1/4 teaspoon garlic powder Place all the ingredients in a blender, and blend until smooth. VARIATION: To make a cheddar cheesy sauce for pouring over vegetables or baked potatoes, use 1/3 cup nutritional yeast and add 1/4 tsp.