Quick and Easy Recipe: Squash Sauté

I knew Saturday was going to be a busy day, so I did a quick sauté with squash, mushrooms, onions, and a few aminos topped over quinoa. Because every day is different, I like to make quick and easy meals that are not only filling but delicious. In my opinion, any variation of sautéed vegetables are the perfect meal because it takes no time to cook, they are packed with vitamins and nutrients, and you can flavor it up with liquid aminos, teriyaki, sauce, tahini dressing, or any sauce or seasoning you like.

This specific recipe calls for four main ingredients that have health benefits for our bodies. The main ingredients are squash, mushrooms, onion, and quinoa. Squash is high in fiber, vitamins A, B6, and C, and potassium. Mushrooms contain vitamin C, iron, and are a source of dietary fiber. They are also known to prevent cancer. Onions are probably my favorite plants to cook with.

The thing I love about onion is that it adds flavor to anything. Not only are onions great for taste but that have many amazing benefits that even, I am learning about. Onions are a great source of vitamin C and B6, iron, and potassium. Beyond that, they can help improve sexual health, enhance brain and eye health, fight cancer, improve heart health, improve the immune system, and promote healthy digestion. Lastly, quinoa, which is rich in protein and fiber. Quinoa has twice as much fiber as other grains, contains all nine essential amino acids, and can be your new rice alternative.

With quinoa, you can make soups, salads, burger, and so much more.

From our partner

Do you still have gout symptoms even though you're taking medication? You’re not alone. The Kadence study is a clinical research study for adults with uncontrolled gout. Learn More

Here is the recipe for my quick squash sauté. The perfect meatless dish anyone will enjoy.

Ingredients
2 whole yellow squash; chopped orsliced (your choice)
6 chopped mushrooms
½ chopped or sliced onion
1 tablespoon of olive oil
2 tablespoons of Bragg Liquid Aminos (add to taste)

Quinoa: 2 cups of water, 1 cup of quinoa

Directions:
Start cooking the quinoa first, since that takes the longest. To cook, add 1 cup of quinoa with 2 cups of water and bring to a boil. Then, cover and simmer for 15 minutes. You have the option to add season to your quinoa or keep it plain.

From our partner

People 16+ years old struggling with lupus: Find out if the PHOENYCS FLY Study may be for you. Study-related care provided at no cost.

To make the squash sauté, add one tablespoon of olive oil to a medium saucepan and add onions. Let cook for about one minute, stirring occasionally. Next, add the mushrooms and squash continuing to stir occasionally; cover and let cook for about six minutes. Lastly, add your liquid aminos. Of course, add to your liking if you feel two tablespoons are not enough. Serve over quinoa and enjoy!

As an alternative, you can always use water to sauté your vegetables. I also like to add a small drop of agave or honey when I want that teriyaki-like flavor.

Will you be trying this squash sauté or any other variation of a vegetable sauté? Let us know in the comments, and share photos of your dish. 

Elissa Mirsky, known to most as Elle, is a published author and former editor-in-chief of Bold Magazine. She believes food shouldn’t be boring and every meal should be fashionably edible. Follow her on Instagram @mylifebeingelle where she is documenting her journey to eat well, live life, and love self.