Summer in the South is a magical time.
A time when tomatoes plump to their juiciest fullness, when squashes just grow and grow and grow, when sweet corn practically bursts from its husks, when a myriad of hot and sweet peppers are ripe for the picking, when okra pods stretch to that perfect two or three inches, when pungent onions and garlic just beg to be dug up and sauteed in a bit of butter to mellow out and flavor everything you eat.
And, since I’m a teacher, summer is also the time when I can cook at least two meals a day if I want–and that’s quite often the case, because heaven knows there’s not so much time for culinary tomfoolery once school starts back in August.
So when I surveyed the contents of our kitchen a few weeks ago after a particularly splurge-y spree at the market, looking for lunchtime inspiration, here’s what I found:
A most inspiring collection of colors and flavors, if I do say so myself.
So I set to slicing and dicing and sauteing and stirring, and here’s what I came up with:
What’s in it:
- 1 tablespoon olive oil
- 1 cup dry quinoa
- 2 cups stock or broth
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 medium sweet onion (or, in my case, 3 tiny ones), diced
- 1 medium bell pepper, quartered and sliced
- 1 medium summer squash or zucchini (I used zephyr), quartered and sliced
- 1 ear of corn, cut from the cob
- 6 okra pods, thinly sliced (the smaller okra is, the sweeter and more tender it’ll be–look for pods that are 2-3″ long)
- a big handful of cherry tomatoes (ours were sungolds)
- salt and pepper to taste
- a big handful of fresh basil, cut into slivers
- In a small saucepan, heat the olive oil over medium heat.
- Add the quinoa and toast it in the oil for about 5 minutes.
- Pour in the stock/broth and bring to a boil, then reduce heat to low.
- Cover the quinoa and let simmer for about 15 minutes or until all the liquid is absorbed.
- While the quinoa cooks, melt the butter in a large skillet over medium heat.
- Add the garlic, onion, and bell pepper. Saute for 3-4 minutes or until the onion starts to look translucent.
- Stir in the squash and corn. Saute for another 5-7 minutes or until the squash is almost tender.
- Mix in the okra and tomatoes and cook for about 5 more minutes.
- Add the cooked quinoa to the skillet and stir just until the mixture is combined.
- Season with salt and pepper to your liking.
- Divide your veggies and quinoa between two bowls and top with the fresh basil.
- Eat up!
Our bowls of Southern summer goodness were enjoyed warm as a light but satisfying entree. For dinner, add your favorite protein for a heartier meal. (I’m betting shrimp would be amazing.) Or try this recipe as an excellent summer salad. Just chill it in the fridge for a few hours to serve cold alongside smoky burgers, crispy fried chicken, or your favorite grilled seafood.
And, of course, I whipped this meal up from a huge heap o’ veggies that I happened to have on hand, but you could easily adjust the recipe to match your own vegetable availability and tastes. As long as you use what’s fresh and in season, there’s really no way this quinoa veggie bowl could turn out anything less than fabulous.