So I am back, though perhaps temporarily.
I found the most incredible and vibrant yellow summer squash this morning at the market and couldn’t help myself. Because I can’t actually bite [oral surgery recovery], a nourishing stew seemed like the most logical use. I am a firm believer that yellow has the uncanny power of instilling laughter and happiness, not to mention the nutrient density of vibrant vegetables is off the charts! What better day than today?
Yellow Squash, Turmeric & Quinoa Stew [serves 4]
2 large yellow squash (1.5 pounds // 24 oz), diced
1 lemon – juiced & zested
2 tablespoons olive oil
1 teaspoon turmeric
4 cups vegetable broth
1/2 cup quinoa, uncooked
In a medium sized dutch oven, add the yellow squash, lemon zest and olive oil. Saute on a stove top over medium heat for up to 5 minutes, or until the squash becomes soft.
Add the turmeric, lemon juice, broth, and quinoa to the dutch oven and bring to a boil.
Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes or until the quinoa is cooked through. At this point you can either place the stew in the a blender [or use an emersion blender] for a smoother soup, or leave it chunky, absolutely your call. Pull out your favorite bowl and enjoy!