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Embrace the Glow with Vibrant Seasonal Recipes

Embrace The Glow made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1 cup quinoa rinsed
  • 1/4 cup fresh basil chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Method
 

  1. Cook the quinoa in a pot with water over medium heat until fluffy.
  2. Sauté cherry tomatoes and bell pepper in olive oil until softened.
  3. Add zucchini to the skillet and cook until tender, about 5 minutes.
  4. Stir in the cooked quinoa and lemon juice, tossing to combine.
  5. Fold in fresh basil and season with salt and pepper.