Coconut-Squash Quinoa

Summer has always been one of my favorite times of year. As a kid, it was a much needed respite from the classroom. {Ugh, and those terrible uniforms. Hooray Catholic schooling.}

As an adult, I still looked forward to getting away from the classroom, though this time as a teacher. {And truthfully, probably even more so than when I was a student. Those kiddos can be brutal.}

Since I'm no longer a classroom teacher, I don't get the extended summer break, but the excitement of summertime has stuck with me regardless, and once that calendar page says "June", I'm ready to grab my beach towel, score a good summer read, and call it a day.

It's the time of year to kick back and relax, take a trip or two, spend lazy weekends in the sunshine, and have your biggest worry be remembering to pack your sunscreen.

In the kitchen, it's a good time to let your oven take a little break, too. {Especially when your summer includes near 100% humidity and temps in the upper 90's. Yikes.}

 So, I know I'm a little early, but I'm officially declaring it The Summer of Yum around here. Fresh, fantastic flavors. Light, refreshing dishes. Treats that make your mouth water and your tastebuds do a little happy dance. {And I promise I'll try to keep it calorie conscious so your bikini strings won't be straining.}

 We may still have a few weeks until the official start of summer, but why wait? Let's kick off the season with this tempting Coconut-Squash Quinoa that's only a paper umbrella short of a vacation.


Coconut-Squash Quinoa

1 cup quinoa, rinsed
1 -1/4 cups water
1/2 cup coconut milk
2 tablespoons soy sauce {I use gluten free tamari}
1 teaspoon sesame oil
1/2 teaspoon fresh ginger, grated
1 clove garlic, grated
1 small yellow squash, diced
1/2 small white onion, diced
1 cup broccoli, cut into small florets
2-3 pineapple rings {optional}

In a small saucepan, bring 1 1/2 cups of water and 1 cup of rinsed quinoa to a boil. Reduce heat to medium-low, cover and cook until most of the liquid is absorbed, about 10 minutes.

Meanwhile, in a small bowl whisk together coconut milk, soy sauce, sesame oil, and grated ginger. Set aside.

In a small pan, heat 2 tablespoons of olive oil over medium-high heat. Add diced onion and diced yellow squash, and saute until tender and onion becomes translucent. Stir in grated garlic clove and cook for another minute. Toss in broccoli florets, and continue cooking until tender-crisp. Add a splash of the coconut milk mixture to deglaze the pan, and simmer for a minute or two. Remove from heat.

When most of the water has absorbed from the quinoa, add about 1/4 cup of coconut milk mixture and stir in. Cover and allow to absorb completely, about 5-7 minutes. Fluff with a fork and set aside.

In a large bowl, add sauteed vegetables, quinoa, and remainder of coconut milk mixture and toss together gently.

Serve hot as a side dish or as a tasty main and garnish with pineapple rings or chunks.