Lemony Herb and Veggie Quinoa

My weekend consisted of a lot of outdoor dining this weekend. The al fresco evenings brought to my attention that the sun is starting to go down earlier. I swear it feels like just last week that Jacques and I had a picnic on the beach to celebrate the longest day of the year. Yet, somehow, here we are with sunset starting a little after 7pm.

Taking this into consideration, I guess it's no coincidence that our friends wanted to spend some quality time outside. Of course, I was all for it since I spend most of my time indoors, either in front of the computer or in the kitchen. On Sunday evening, we met up with a group of my college friends to enjoy a free concert under the stars, featuring the musical stylings of Queen Nation - yup, a Queen cover band!

Since this concert was up in the San Fernando Valley, where day time temperatures can reach over 100 degrees, I wanted to be sure to pack a light and refreshing picnic. For snacking, I whipped up a batch of fresh salsa with Early Girl tomatoes I grabbed at the farmers' market. And, for something a little more hearty and filling, but still fresh for these last few weeks of summer, this lemony quinoa and herb combo did the trick!

Lemony Herb and Veggie Quinoa

Ingredients
1 Cup quinoa
2 Cups water or vegetable broth
1 medium yellow squash (or zucchini)
1/2 Cup broccoli florets, chopped
1/2 Cup peas, fresh or frozen
1/4 Cup pepitas (pumpkin seeds), toasted
1/4 Cup minced parsley
a few leaves basil, chiffonade*
fresh squeezed lemon juice, to taste

Directions
1. Combine quinoa and water or broth in a medium sauce pan. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes, or until all the water is absorbed. Fluff with a fork and transfer to a large bowl.

2. While quinoa is cooking, saute squash and broccoli in water or olive oil for about 3-5 minutes. Add peas and continue to cook until all the veggies are tender. Remove from heat.

3. Add veggies, herbs, pepitas and lemon juice to the bowl of quinoa and fold to combine. Taste and adjust seasonings.

*To chiffonade is a chopping technique in which you cut leafy greens or herbs into very thin, long strips.