It’s the first REAL day of summer vacation for school teachers in my part of the world. That means I have had the whole day off to be domesticated. It was a really peaceful day at home even though I was busy. Natalie was at Camp PEE DEE PRIDE which is put on by the local Sheriff’s Department.It will be a busy few weeks for her as she follows this camp up with two others in June. That leaves me with a little time to organize, and clean in the house while also planning some great healthy meals.
Tonight’s Meatless Monday utilized the summer squash from local farmers. Unfortunately I have no idea if it is organic or not, but I washed it well and feel better for having supported a fellow community member.
Ingredients-1 ¼ cup Quinoa
2 ½ cups Chicken Broth (Reduced Sodium)
Fresh Thyme (couple of sprigs)
Fresh Basil (about 4 leaves, torn into pieces)
½ cup chopped red onion
1 cup chopped summer squash
4 baby carrots chopped
1 green onion sliced thin
Salt, pepper and granulated garlic to taste
1 fresh broccoli crown, chopped
1 egg, beaten
What to do-
Prepare quinoa with the chicken broth, basil and thyme, cooking for about 20 minutes.
Meanwhile, chop the other veggies, beat an egg, and spray a mini-muffin pan with cooking spray.
Next, sauté the remaining veggies in a frying pan with just a little olive oil to soften them.
Dump the quinoa into a mixing bowl and fluff by stirring. Add the softened veggies and allow mix to cool for a short bit. (Long enough to work with bare hands)
Add the beaten egg mixture to the bowl and work the mix completely blending all the ingredients. Add salt, pepper and garlic to taste.
Using your hands roll quinoa mixture into little balls and place in the mini-muffin tins. Yield is about 24 bite size morsels.
Bake in a preheated oven at 400 degrees for about 30 minutes.
Serve with a bit of your favorite marinara sauce for dipping.