Quinoa Succotash

Prep Time

10 minutes

Cooking Time

15 minutes

Yields

4 Servings

Ingredients

• 2 Summer Squash (chopped)

• 1 Red Pepper (chopped)

• 1 Japanese Eggplant (chopped)

• 1 Portabella Mushroom (chopped)

• 2 Roma Tomatoes (chopped)

• 1/2 Cup of the Following: Shredded Carrots, Cauliflower Rice, Onions and spinach

• 3 Cloves of Garlic (minced)

• 1 Tb. Vegan Pesto

• 1 Tb. Lemon Juice

• 2 Tb. Olive Oil

• 1 Tb. Tomato Paste 

• 2 Cups of Quinoa

• Salt and Pepper to Taste

Directions

1. In a large pot or pan on medium heat, heat up olive oil for about a minute. Then add all of the vegetables except for the tomatoes. 

2. Saute for about 10 minutes stirring occasionally with a wooden spoon until vegetables have softened. 

3. Add tomato paste, lemon juice, pesto and tomatoes. Stir for a few more minutes. 

4. Add the quinoa and stir for another 2-3 minutes, until all the flavors have combined. 

5. Serve and enjoy!