I was inspired by this recipe, and adapted it using the ingredients I had on hand.

Heat some olive oil in a pan, and add a smashed garlic glove—just to infuse the oil with the garlic flavor. Before it gets any color, fish the garlic out and add yellow squash (peeled and sliced lengthwise into 1/4"-thick slices and seasoned with salt & pepper). When the squash is nicely browned on both sides, remove from the pan and set aside. Add to the pan a minced garlic clove and some chopped roasted red peppers, and heat through. Then mix in cooked red quinoa, a few chopped pieces of the yellow squash, and cilantro. Serve over yellow squash slices and garnish with a squeeze of lime and crumbled feta.

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