Summer Squash Veggie Skewers Over Edamame Quinoa

forksoverknives.com

CindyLu

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

Directions at forksoverknives.com

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