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  • Emily O'Brien

Roasted Summer Squash Quinoa Salad



When I first began getting my food from the farm I felt a tad overwhelmed by the sheer amount of produce provided (truly a blessing to be overwhelmed by such a thing). But as the seasons go by, I’ve become more and more confident. It gets easier (and more exciting) every time.


Now, when I have an abundance of a certain vegetable, I also have a bunch of ideas running through my head about what I can make with it!


I’m all about simple, healthy recipes that the whole family will love. And the more of those ingredients I can get straight from the farm, the better. (Because nobody likes to go to the grocery store with a toddler.)


This week we received a great deal of yellow squash, zucchini, and tomatoes. (Yay!) So I threw together this roasted summer squash quinoa salad. This recipe yields 4-6 bowls. It’s perfect for bigger families, but if you keep the dressing on the side, this salad stores really well in the fridge and tastes just as yummy cold throughout the week.


This salad packs a considerable health punch. Along with high levels of antioxidants and anti-inflammatory phytonutrients, it contains impressive amounts of potassium and fiber, as well as vitamins C, A, and K, just to name a few. It’s truly a superfood salad. Plus, it’s plain delicious. Even my three year old was into it.



So without further ado, your CSA Summer Squash Salad:


Ingredients


For roasting:

1 patty pan squash

1 yellow squash

1 zucchini

2-3 medium tomatoes

1 ear of corn, off the cob

15 oz (or 1 can) organic garbanzo beans

1.5 cups quinoa

1-2 tbsp olive oil

Salt and pepper to taste


For topping (if desired):

Sliced cucumber

Raw corn, off the cob

Raw chopped tomatoes

Goat cheese

Directions


1. Preheat oven to 395 degrees and line a baking sheet with parchment paper.


2. Cook your quinoa. Follow directions on back of bag for best outcome.


3. Rinse vegetables and garbanzo beans thoroughly.


4. Chop patty pan squash, yellow squash, zucchini, tomatoes. Cut corn off cob.


5. Place chopped veggies, beans, and corn in a large bowl and mix with olive oil, salt, and pepper. Make sure everything is thoroughly coated in the oil.


6. Place oiled ingredients on prepared baking sheet.


7. Bake for 25-30 minutes, or until well cooked. Ovens vary.


8. When done baking, mix veggies and beans with your cooked quinoa.


9. Add suggested toppings if desired. Drizzle with olive oil and lemon juice for a light, summery dressing. Additional spices and herbs can be mixed in! I added rosemary to mine, but the rest of my family just ate it as is.

Ta-da! A delicious, healthy, simple meal for the week ahead. What are you making with your during the summer months? If you give this recipe a go, let me know what you think! I’d love to hear from you.


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