Veggie Skillet with Quinoa
This is kind of an expanded version of the Sauteed spinach and mushrooms.
I cut up a yellow summer squash and added in a bag of frozen mushrooms (it was all I had - can use fresh, of course). Add in pepper, soy sauce, and teriyaki sauce to taste. Then added a bag of frozen butternut squash (that I rinsed and drained) and a whole bag of baby spinach that I had mostly de-stemmed. Put lid on skillet for just a few minutes to let the spinach wilt and the squash heat through.
Meanwhile, I made quinoa (used tri color) with chicken broth (could use vegetable broth). When the quinoa was cooked I added it to the whole skillet and stirred together. Added a bit more teriyaki for flavor and moisture.
Note - I used 1 cup dry quinoa, rinsed and then browned in a skillet before cooking with broth.
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