• 1C Red Quinoa, rinsed
• 2 C chicken or vegetable broth
• 2-4 T olive oil
• 1/2 C chopped summer squash
• 1 C fresh green beans
• salt and pepper or  *Seasonello

NOTE: Fresh vegetables taste best in this recipe.

• Bring rinsed quinoa to a boil in broth. Reduce heat to low and simmer, covered, for approximately 15 minutes, until the liquid is absorbed.
• Meanwhile, sauté the squash in olive oil for a few minutes, then add the green beans and sauté approximately one to two more minutes.  The green beans add a refreshing crunch to the salad. Remove the pan from the heat.
• Add the cooked red quinoa into the sauté pan and thoroughly combine with the vegetables.
• Sprinkle with sea salt and pepper or Seasonello.

*Seasonello can be found on Amazon or at some specialty olive oil stores.