2-3cupscrookneck squash or yellow zucchinichopped into 1/2" - 1" chunks
1-2tablespoonsfresh lemon juicemore if desired
kosher saltto taste
freshly ground black pepperto taste
1tablespoonfresh basilvery thinly sliced
1teaspoonfresh oreganoI used Mexican oregano, finely minced
1teaspoonfresh thymefinely minced
1teaspoonfresh garlic chives or regular chivesminced
Optional: freshly grated Parmesan
Instructions
Combine quinoa and water in a small saucepan covered with a lid. Bring to a boil and then reduce heat to a simmer. Simmer about 12 minutes, until the quinoa is softened and still has a bite to it. Remove from heat, remove lid, fluff with a fork and set aside.
In a large saucepan, heat 1 tablespoon of butter over medium high heat. Add the squash and cook just a few minutes until barely tender and still crisp. Add salt and pepper to the squash and then add the cooked quinoa. Stir gently to combine. Cook just another minute or two and add the lemon juice to taste. Taste and adjust the seasonings. Add the fresh herbs and toss to combine. Serve with freshly grated Parmesan over the top. Garnish plates with lemon wedges if a stronger lemon flavor is desired. Enjoy!