Triple pepper quinoa salad with squash, zucchini, tomatoes, and Parmesan

A super simple weeknight meal that packs a punch of protein from quinoa without the meat! 

Start by rinsing your quinoa to get off any excess starch. 

Cook your quinoa with chicken or vegetable broth in a 2:1 ratio. Meaning, 2 parts liquid to 1 part quinoa. (1 cup quinoa -2 cups liquid) Add spices for additional flavor.  Some of my favorites are turmeric, garlic powder, Italian seasoning, and onion powder. 

Bring to a boil then cover and simmer for 10-15 minutes or until all liquid is absorbed. 

In the meantime prep your vegetables. Dice peppers and half an onion into similar size pieces to ensure even cooking. 

Cook peppers and onion in a large sauté pan with enough olive oil to coat bottom of pan (about 1-2 TBSP). 

Cook 5 minutes or until onions are translucent and peppers are soft.

Slice squash and zucchini into quarter inch slices and add to pan. Cool 3-5 minutes or until soft. 

Mince and add garlic along with Italian seasoning, salt and pepper. 

Cook another 90 seconds or until garlic is fragrant. 

Take pepper and squash mixture off heat and stir in quinoa. 

To finish your dish add the zest of one lemon, fresh cherry tomatoes, and grated Parmesan. 

I used a vegetable peeler to make large thin slices from the block of Parmesan. 

Enjoy!