This dish does not contain egg, dairy or wheat.
Happy Monday Friends! Hope your week is off to a good start. It's our first full school week of the year. I'm feeling it already!
It is no secret that I like adding as much color as I can to our meals. It just makes me happy. This week's golden beets were so fresh that I decided to pair them with the summer squash and some cranberries. It's quite the eclectic mix, I know, but it works!
You can't beat the color!
Here's what you need to make this dish at home.
Ingredients
4 servings
5 summer squash
1 cup of quinoa (cooked)
5 golden beets
1/2 onion
1 cup cranberries
vegetable broth
olive oil and salt
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Cook 1 cup of quinoa in 2 cups of water. Simmer on low until fluffy. Set aside. Preheat the oven to 425 F. Wash,peel and slice the beets. Wash and slice the squash. Place the beets and the squash on a roasting pan. Drizzle with olive oil and season with salt. Roast for 25 minutes. Set aside to cool. Peel and cut 1/2 onion. Saute in a pan until fragrant. Add the roasted squash and beets and mix well. Add about 1/2 cup vegetable broth and cover. Simmer for about 5 minutes. Add the cranberries. Mix in 1 cup of cooked quinoa gently. Voila!
I love the contrast of the beets with the squash and the cranberries. The flavors blend so nicely!
Did you know that summer squash has remarkable nutrient richness that spans all nutrient categories? Yellow squash is also rich in manganese which helps boost bone strength and helps the body's ability to process fats and carbohydrates.
Enjoy this super easy and flavorful golden beets and squash stir fry! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
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