Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas

So, this is it.
This is the last dish that I took pictures of before we moved across the country.
Well, maybe not really, but this is the last post that I have in my drafts from before we moved.
I chose this as a side dish the moment I got my June issue of Bon Appetit and wanted to use quinoa instead of rice.
I love pepitas (pumpkinseeds) and I roasted more than the recipe called for because I like having them as a snack.
So crunchy and delicious.
This was an okay side dish, but it was lacking in the flavor department, so I crumbled some feta on top. I still felt like it needed some extra herbs or seasonings and would definitely play around with the recipe a little bit more if I made it again.


We are supposed to close on our house today, but I haven't heard yet if it is happening for sure. If not, then it will be the first part of next week.
I am really excited to have my own kitchen again and to be able to get everything unpacked.
I don't know when we will get our computer set up (hopefully soon) and all my pictures downloaded (I must have at least 700 by now- it will take forever).

But I hope to be back with a post sometime next week, and soon after that get back into the swing of things with all the baking/cooking groups that I am a part of.
I have included a couple of links to recipes that I have made again, or recently, but things that I won't be posting about again, or in some cases, recipes I haven't taken any photos of.

Keep checking back and hopefully I will have something delicious for you soon!

Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas adapted from Bon Appetit Magazine

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces) (I used quinoa)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes.

Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
* Available at many supermarkets

Here are a few of the recipes I have made in the past few weeks

Better Than P.F. Changs Lettuce Wraps

Turkey or Chicken Pot Stickers and Prudys Asian Chicken Salad with Ginger-Soy Dressing

Chicken and Summer Squash Kebabs

Greek-style Tilapia

Peanut Noodles with Shredded Chicken


Coming Soon- Summer Favorites and The Cake Slice!