Summer Squash Veggie Skewers with Quinoa - Forks Over Knives

Name: Summer Squash Veggie Skewers with Quinoa - Forks Over Knives
Ingredients: 3 cups low-sodium vegetable broth; 1½ cups dry red quinoa, rinsed and drained; 1 cup frozen shelled edamame; 3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices; 2 medium red and/or orange bell peppers, cut into 1-inch squares; 4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices; 1 small sweet onion, cut into 1-inch squares; ¼ cup reduced-sodium soy sauce or tamari; ¼ cup apple cider; 2 tablespoons packed brown sugar; 2 tablespoons sliced scallions; 2 teaspoons toasted sesame seeds; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; ½ teaspoon crushed red pepper; Chopped fresh cilantro

www.forksoverknives.com

These veggie skewers feature zucchini, bell pepper, and mushrooms glazed in a soy-miso marinade and served over quinoa. Get the recipe!

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Ingredients

3 cups low-sodium vegetable broth
1½ cups dry red quinoa, rinsed and drained
1 cup frozen shelled edamame
3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices
2 medium red and/or orange bell peppers, cut into 1-inch squares
4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices
1 small sweet onion, cut into 1-inch squares
¼ cup reduced-sodium soy sauce or tamari
¼ cup apple cider
2 tablespoons packed brown sugar
2 tablespoons sliced scallions
2 teaspoons toasted sesame seeds
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper
Chopped fresh cilantro