This dish is super simple and tasty! Time saver: Start quinoa before chopping and cooking vegetables, so the grain cooks at the same time.
- 2 tablespoons olive oil
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red sweet pepper, chopped
- 1 celery stalk, chopped
- Black pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon turmeric
In your favorite skillet, add olive oil and heat over a medium setting. Add chopped vegetables and sauté until they begin to soften.
Top them over brown rice or quinoa, or put in a gluten-free wrap.