This is a nice, light summer dish that incorporates vegetables, whole grain, healthy fats, and protein. It is colorful, balanced, and delicious. Enjoy!
Cook ½ cup of quinoa in water with a dash of salt. Meanwhile, chop the veggies. You will need ¼ cup of cubed red bell peppers, ¼ cup of cubed yellow summer squash (you can use zucchini, if you’d prefer), and ¼ cup of edamame beans[1]. Sauté the vegetables in one tablespoon of olive oil. Set it aside.
