Summer gardens in the Midwest are known for an abundance of squash…zucchini, crookneck yellow, patty pan and tatume. Neighbors often find brown paper bags on their doorsteps filled to the brim with the oblong veggies as we all try to manage the abundance. We make zucchini bread, plan for winter by preserving and fermenting the stuff, and when we run out of inspiration, we give even more away! This year, both the Nourish Wellness garden and the home garden went wild with knobby crookneck yellow squash.
One evening after clinic hours, I sat on the front porch trying to decide what to create with this particular episode of squashy exuberance. Having pistachios on hand, I decided to go a little nuts.
Rinse your squash and wipe off any of the remaining prickly “hairs” that may coat the plant. Slice and then quarter the slices.
In a heavy stainless steel pot, pop your cumin and mustard seeds in heated olive oil (see recipe below). Then add rinsed quinoa and toast for 1-2 minutes in the oil and spices before adding veggie stock. Cover and bring to a gentle boil, then reduce the heat and leave covered for 20 minutes.
In a cast iron skillet, sauté the squash and pistachios in a bit of olive oil.
When the quinoa is ready, place it on a platter and top with your squash and pistachio sauté. This dish is protein strong and provides healthy fats and whole grain carbohydrate for energy. Enjoy!!!
Toasted Quinoa with Yellow Squash and Pistachios
Equipment
- cast iron skillet
Ingredients
- 1 yellow summer squash ( 1 large or 3 small) I used crook-neck yellow squash from the garden
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp olive oil
- 1.5 c quinoa rinsed
- 3 c vegetable stock
- 2 tbsp olive oil
- 1/2 c pistachio nut meats
- 1/2 tsp coarse sea salt
- black pepper to taste
Instructions
- Rinse squash and remove any downy "hairs" that may persist on the plant from the garden. Slice the squash in round discs and quarter. Remove any seeds if it is a larger squash.
- In a heavy stainless steel pot, heat 1 tbsp olive oil and pop the mustard and cumin seeds. Add the rinsed quinoa and toast for 1-2 minutes in the oil and spices. Add vegetable stock and bring to a gentle boil.Cover pot and reduce heat to low.Keeping covered, steam for 20 minutes.
- In a cast iron skillet, heat the remaining 2 tbsp olive oil and add the squash, and pistachios.Sauté until the pistachios are toasted and the squash is cooked through.
- When the quinoa is ready, arrange it on a platter, and top with your ginger squash-pistachio saute. Enjoy!
Recipe: Ann C. Collins, MD, RYT
Photo credits: Ann C. Collins, MD, RYT
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