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» Pale Yellow

Cream together butter and sugar until pale yellow.

Filtering by Category: Lunch

Spicy Tuna (Un)Roll Bowl

Tracy Byrne

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Happy New Year!  Let's start the year right with a good-for-you dish that is bright and easy.  Not to mention flavorful.

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Ever since my trip to Japan I've been more into sushi and willing to try things I wouldn't eat before. One thing that surprised me was the high use of mayo in Japan. Sounds weird, but it's delish!  I've seen bowls like this around, but here is my interruption.  The spicy mayo sauce is inspired by Mininmalist Baker. This is an easy and healthful meal during a Whole 30! 

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Ingredients - Spicy Mayo Sauce

  • 1 cup raw cashews
  • 1 lemon
  • salt + pepper
  • apple cider vinegar
  • chili garlic sauce
  • water

Ingredients - Bowl

  • sesame seeds
  • olive oil
  • cauliflower rice
  • salt + pepper
  • carrot
  • cucumber
  • avocado
  • tuna packed in water


  1. Soak the cashews in water for at least 4 hours before beginning. 
  2. Add the cashews to a small food processor and blend until smooth. 
  3. Add the juice of one lemon, salt, pepper, about 2 tablespoons apple cider vinegar, and some garlic chili paste. Blend until smooth. 
  4. Taste and adjust the seasonings. I'm a wimp, so I didn't add much garlic chili paste, but make the sauce spicier than you think it should be because it is going on food without a lot of flavor. 
  5. Add water as needed to thin out the sauce to a drizzle consistency.
  6. In a dry skillet, toast the sesame seeds, optional. 
  7. Add oil to a pan to heat, add the cauliflower rice (please buy cauliflower already riced, your life will be so much better!). Stir to coat and season with salt and pepper. Cook for about 8 minutes until the cauliflower is soft and some pieces have browned. 
  8. Julienne or shred the carrot, cucumber and avocado. 
  9. Toss the tuna in a bit of spicy mayo sauce.
  10. Lay down a bed of cauliflower, top with avocado, cucumber, carrot, and tuna. Drizzle with the sauce and sprinkle on sesame seeds. 
Spicy Tuna (Un)Roll Bowl | Pale Yellow


Tracy Byrne

Spanakopita | Pale Yellow

For this last Secret Recipe Club post, insert sad face here, I decided to tackle one of my favorite foods.  Spinach Pie or spanakopita is something I order whenever I see it on a menu.  There are so many different versions, but this kind with the phyllo dough is my preferred vehicle for all the spinach goodness!

Spanakopita | Pale Yellow

This month I explored Corina's lovely blog Searching for Spice.  Corina focuses on using interesting spices and herbs to make fast, tasty food for herself and her family.  The pictures are gorgeous and so many of the recipe sound spectacular!  The black and white animal cupcakes are adorable, the creamy pumpkin, spinach, feta quiche looks perfectly fall, and the lamb meatballs look divine!

Spanakopita | Pale Yellow

Settling on the spanakopita was the right choice as Corina made it for a group called Daring Cooks.  Although the recipe seems daring, it was easier than I expected.  The filling seems like a lot, but it cooks down andyou are rewarded with many servings for all your work.  Working with phyllo dough is not as difficult as I expected, just use a gentle hand and LOTS of butter.  You got this!  The spanakopita is flaky, well seasoned, and fantastic as a side or main dish.  It is warm and filling.

Spanakopita | Pale Yellow
Spanakopita | Secret Recipe Club | Pale Yellow

Print the recipe!


Adapted from Searching for Spice

Yield - 12 servings

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 red onion
  • 1 large leek
  • 4 cloves garlic
  • 30 ounces frozen spinach, thawed
  • salt + pepper
  • 1 tablespoon dried oregano
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 5 green onions
  • 1 lemon, zested and juiced
  • 2 eggs
  • 6 ounces crumbled feta cheese
  • 1 roll phyllo dough, thawed
  • 8 tablespoons unsalted butter
  1. Add the olive oil and butter to a large pan.  Heat on low.

  2. Finely chop the onion and add to the pan.  Increase the heat, stirring frequently.  Cook the onions until they are soft and translucent.

  3. Thoroughly wash the leeks and chop finely.  Add to the soften onions.

  4. Crush and finely dice the garlic.  Add to the onions and leeks.

  5. Squeeze out excess water from the spinach and add to pan.  Stir and cook until the mixture is warmed through.  Season with a generous amount of salt, pepper, the oregano, nutmeg, and red pepper flakes.  Let cool to room temperature.

  6. Finely chop the green onions.  Zest and juice the lemon.  Add the green onions, lemon zest, and juice to the spinach mix.  Stir together and taste for seasoning.  Adjust as needed.

  7. Gently beat the two eggs and add them to the spinach mixture with the feta.  Stir to combine.

  8. Preheat the oven to 375 ˚F.

  9. Melt the butter.  Use a pastry brush to thoroughly butter a 9x13” pan.

  10. Layer 6 sheets of phyllo dough with a brush butter in between each layer in the pan.  It’s okay if the dough rips, just piece together.

  11. Press the spinach mixture in an even layer on the phyllo dough.  Repeat the process of layering the phyllo dough with butter on top of the spinach.

  12. Cut through the top of the dough gently to mark 12 slices or however many slice you want.

  13. Bake for 30 minutes or until the mixture is set and golden brown.

  14. Let cool slightly for easier cutting and serving.

Spanakopita | Pale Yellow

Autumn Kale Salad

Tracy Byrne

Autumn Kale Salad | Pale Yellow

I'm feeling a little bored with blogging, it just seems like too many steps. The photo shoots, the editing, the recipe typing, and using a computer have become a lot. I make things and want to share them right away.  So that's what I'm going to start doing, writing simple posts all from my phone. From photos to recipe to post.  Let's make life a little easier for all of us! The recipes are going to be simpler too, less precision and more of a set of guidelines or an idea to follow.

Autumn Kale Salad | Pale Yellow

After months of travel and upheaval, my eating habits have been horrible to say the least! TimeHop has been showing me photos of my first Whole30 a year ago and after my great success with a Whole30 in June, it was time for round 3.  This is my first creation. Extremely healthy, delicious, filling, and easy!

Autumn Kale Salad | Pale Yellow

Salad Ingredients

  • large bunch of kale
  • 1 lemon, juiced
  • salt
  • roasted butternut squash* 
  • 1/2 pear
  • 1/2 avocado
  • handful of cherry tomatoes
  • handful of walnuts

Dressing Ingredients

  • 1 lemon juiced
  • 2 tablespoons apple cider
  • salt + pepper
  • sprinkle of cinnamon
  • olive oil


  1. Rip or cut the kale into bite size pieces. Discard the stems. 
  2. Toss the kale with the juice of one lemon and a generous pinch of salt. Massage together until the kale is soft.  Set aside. 
  3. Dice the pear and avocado, cut the tomatoes in half and arrange on the kale with the butternut squash.  Sprinkle with the walnuts. 
  4. Add all the ingredients for the dressing into a bowl and whisk together. 
  5. Pour about half the dressing on the salad and toss together. Serves two generously. 
  6. *To roast a butternut squash, peel, scoop out the seeds, and chop into 1" pieces. Add to a foil lined baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper. Toss together. Bake in a preheated oven at 425 ˚F for 35-40 minutes until browned and soft. Let cool before adding to the salad.
Autumn Kale Salad | Pale Yellow

Broccoli Turkey Salad

Tracy Byrne

Broccoli Turkey Salad | Pale Yellow

For this month's Secret Recipe Club, I visited Terri Steffe's lovely blog.  She is a retired elementary school principal and I'm 1. jealous of her retirement, and 2. would love to pick her brain about the track of her career!  Needless to say, she has a lovely blog full of fun recipes.  I, as usual, was looking for something I could make a big batch to take to work throughout the week.

Broccoli Turkey Salad | Pale Yellow

This was a great recipe full of veggies and flavor.  Broccoli is far and away my favorite vegetable and usually I just eat it roasted with dinner.  Since I almost always have extra roasted broccoli in my fridge, it was on hand to add the salad.

Broccoli Turkey Salad | Pale Yellow

I also added some pepitas for crunch and green onions for extra flavor and more crunch.  Champagne vinegar added brightness and broke up the creaminess from the cream cheese.  Overall, the salad was flavorful and delightful for lunch.  I ate it between two slices of bread and my favorite way, toasted with melted cheese on top!

Broccoli Turkey Salad | Pale Yellow
SRC | Pale Pellow

Print the recipe!

Broccoli Turkey Salad

Adapted from Terri Steffes

Yield - 4-5 servings


1/3 cup light cream cheese, room temperature

1/2 cup champagne vinegar

1 tablespoon Italian herb mix

1/2 pound thickly sliced smoked turkey lunchmeat

1 cup chopped, cooked broccoli (I used leftover roasted broccoli)

6 ounce can roasted red pepper, oil drained

1 bunch green onions, green and white part

1/4 cup pepitas

salt + pepper


  1. If your broccoli is not cooked, cook it now.

  2. Whisk together the cream cheese and vinegar until thin and well combined.  Whisk in the herb mix.

  3. Coarsely chop the turkey and add to a large bowl with the cream cheese. Dice the broccoli, red peppers, and green onions and add to the bowl.  Toss in the pepitas

  4. Mix until everything is well coated with the dressing.  Taste and add salt + pepper to properly season.

  5. Cover and refrigerate for at least a hour to let the flavors marry.

  6. Serve open face on toast or between bread for a sandwich.

Broccoli Turkey Salad | Pale Yellow

Balsamic Pasta Salad with Roasted Chickpeas

Tracy Byrne

Balsamic Pasta Salad | Pale Yellow

When I make a pasta salad I want mostly veggies and a little pasta.  I want it to feel healthful and filling, I also want it to taste good, obvi.  Pasta salads are great because they are hearty and fully adaptable to whatever ingredients you have available seasonally or in your fridge.  Most importantly it can last all week for lunch!  Top priority.

Balsamic Pasta Salad | Pale Yellow

I have been in a bit of a cooking/baking rut.  Going dairy-free really kills the baking creativity.  And two trips in a row have killed my routines.  I need to find my groove again.  I miss churning out cookies, cupcakes, and treats.  I can't even remember the last time I made cupcakes.  Four years ago I was making cupcakes every week with all the work birthdays, and now, nothing.

Balsamic Pasta Salad | Pale Yellow

For this month's Secret Recipe Club, I had the lovely Amy of Amy's Cooking Adventures where she cooks and shares about her beautiful family!  Her recipes all sound amazing and I had trouble making a selection, but was drawn to the balsamic pasta salad because it sounded like a perfect lunch. 

Secret Recipe Club | Pale Yellow

And it is perfect for lunch!  It fills me up to take care of the crazy that is summer camp registration and outside gardening.  The salad is easy to pack and has stayed fresh all week.  It's been a good lunch week!  Especially after last week's "freezer chili week," I needed some fresh veggies!  Don't let the pealing of the chickpeas distract you.  It's oddly satisfying and helps the chickpeas become super crispy and all the flavor get inside.  Trust me.

Balsamic Pasta Salad | Pale Yellow

Print the recipe!

Balsamic Pasta Salad

Adapted from Amy’s Cooking Adventures

Yield - 5-6 large servings


1 15-ounce can chickpeas

1 tablespoon olive oil

1/2 teaspoon Italian herb blend

scant 1/2 teaspoon chipotle chili powder

heaping 1/2 teaspoon paprika


6 ounces (half a box) dried spiral pasta

1 small English cucumber

3 roma tomatoes

1 avocado

1 yellow pepper

1 12-ounce can artichoke hearts

1 small yellow onion

salt + pepper

3-4 tablespoons balsamic vinegar

1 tablespoon olive oil

1 lime, juiced

2 tablespoons chopped fresh parsley


  1. Preheat the oven to 350 ˚F.  Line a baking sheet with foil.

  2. Drain the chicken peas and dry.  Remove the skins from the chickpeas.

  3. Toss in a bowl with olive oil, Italian herb mix, chipotle chili powder, and paprika to coat fully.

  4. Spread evenly on the baking sheet.  Roast for 20-30 minutes until golden brown and crispy.

  5. Let cool.

  6. Bring a pot of water to boil.  Add salt and the pasta.  Cook for 8-10 minutes or until the pasta is al dente.  Drain and set aside.

  7. Chop the cucumber, tomatoes, avocado, pepper, artichoke hearts, and onion into a large dice.

  8. Add to a large bowl with the pasta.  Season generously with salt and pepper.

  9. Add the vinegar, oil, and lime juice.  Toss to combine.  Taste and adjust the seasoning and dressing as needed.

  10. Sprinkle with chopped parsley and toasted chickpeas

Balsamic Pasta Salad | Pale Yellow

Chicken and Broccoli Slaw Salad

Tracy Byrne

Chicken and Broccoli Slaw Salad | Pale Yellow

As you know I like to make big batches of lunches and breakfasts to portion for the week.  Using prepared broccoli slaw is an easy way to add veggies without any chopping.  I love it in buffalo chicken salad and this another delicious version.  Rotisserie chicken makes the salad even easier!

Chicken and Broccoli Slaw Salad | Pale Yellow

This was another staple during my Whole 30.  The salad was everything needed to be satisfying for lunch: crispy, crunchy, fresh, filling, and tasty. This is a great salad to make one night and enjoy throughout the week.  The salad keeps well for several days.

Chicken and Broccoli Slaw Salad | Pale Yellow

Print the recipe!

Chicken and Broccoli Slaw Salad

Pale Yellow Original

Yield - 8-10 side servings, 4-5 serving meal servings


1/4 cup raw pepitas (shelled pumpkin seeds)

1/4 shelled raw sunflower seeds

1 juicy lemon

1/4 cup champagne vinegar

1/4 cup extra virgin olive oil

salt + pepper

1 small rotisserie chicken

1 bag broccoli slaw mix - 12 ounce bag

1 medium apple, I used honey crisp

  1. Add the pumpkin and sunflower seeds to a dry sauté pan and cook for about 5 minutes over low heat until toasted and slightly browned. Watch carefully and shake the pan often.

  2. To a large bowl add the lemon juice, vinegar, oil, and a generous addition of salt and pepper.  Whisk together.

  3. Use your hands to shred the chicken. I remove the skin and include the light and dark meat.

  4. Add the broccoli slaw mix

  5. Thinly slice and chop the apple into matchsticks.  Add to the bowl.

  6. Add in the majority of seeds, leaving a few to the side for garnish.

  7. Toss to mix and taste for seasoning. Add as needed seasoning as needed; if the salad seems dry, add more oil and vinegar. Sprinkle the remaining seeds on top for garnish.

  8. Cover and refrigerate. The salad is best after 4-6 hours. Let the flavors marry.  This is definitely a make ahead dish!

Chicken and Broccoli Slaw Salad | Pale Yellow

Butternut Squash Soup

Tracy Byrne

Butternut Squash Soup | Pale Yellow

As you know, I am in the middle of a Whole 30 and one thing needed to make the process go smoothly is easy meals for grabbing and going.  Soup is simple to make in large quantities and freeze.  Lunch is a no-brainer when I can thaw a bag of soup and have lunch ready to go!

Butternut Squash Soup | Pale Yellow

The soup is as delicious as it is easy.  There are lots of veggies and their flavor shines.  The butternut squash is a beauty that my coworkers and I (along with the kiddos) grew in our garden. Butternut squashes were grown in abundance so there will be more butternut squash in my future.

Butternut Squash Soup | Pale Yellow

For this month's Secret Recipe Club, I was on the hunt for soups and stews.  Mary of Goodie Godmother has a whole category!  I had the butternut squash so I made this soup, but I'm sure I'll make this slow cooker chili soon!  Her blog is lovely and admire her former bakery in California!

As the weather gets colder, it is soup season, sweater season, and boot season.  I pulled out my boots and polished them nice and put the sandals up on the shelf, sad face.  Butternut squash soup is perfect for fall.  It's easy, tasty, and healthful!

Butternut Squash Soup | Pale Yellow

Print the Recipe!

Butternut Squash Soup

Adapted from Goodie Godmother

Yield - 7 2-cup servings

2 tablespoons extra-virgin olive oil

14 ounces mirepoix (1/2 onion, 3 carrots, 3 celery stalks finely minced)

1 medium sweet onion, roughly chopped

5 cloves of garlic, roughly chopped

1 medium butternut squash, peeled & chopped into cubes

salt + pepper

1 quart vegetable broth

2 bay leaves

5 fresh sage leaves roughly chopped

14 ounce can light coconut milk, shaken

chopped hazelnuts and fried sage for garnish

  1. Add the oil to a large pot or dutch oven.  Heat on low.

  2. Add the mirepoix mix and stir to coat.

  3. Chop the onion and add to the pot.  Stir and let cook on low until the veggies are soft and the onion transparent.

  4. Roughly chop the garlic and set aside.

  5. Peel and chop the butternut squash.  Add the garlic and squash to the pot.  Stir and let cook until you can smell the garlic.

  6. Sprinkle with salt and pepper generously, I used about 2 teaspoons salt and 15 grinds of pepper.

  7. Add the broth, bay leaves, and sage.  Cover and let simmer for 1-2 hours or until the butternut squash is fork tender.

  8. Let cool slightly and add the coconut milk.  Remove the bay leaves.

  9. Puree with an immersion blender (best option) or a food processor (not as great option, but I did it and it was messy).

  10. Garnish with chopped hazelnuts and fried sage if desired.

  11. The soup can be easily frozen.  To a quart baggie I added 2-cups and then froze flat to save space.  Soup for later!

Butternut Squash Soup | Pale Yellow

Avgolemono - Chicken Lemon Orzo Soup

Tracy Byrne

avgolemono - lemon chicken orzo soup | pale yellow

Whenever I go to a Greek restaurant or coney island diner I almost always order the avgolemono.  Usually I butcher the pronunciation, but I can make it happen.  Typically the soup has rice instead of orzo, but I much prefer the pasta version.  The creamy texture, fresh lemon flavors, and chunks of chicken and vegetables are delightful.


I ate this soup all last week for lunch.  It reheats well and was filling and delicious.  When it snows six inches during the first week of March, you need a warm soup to keep your spirits up!  I've never made a soup that uses eggs for richness, but it adds a nice touch without adding any dairy or unnecessary fat.  The eggs also give the soup a yellow-y hue which is nice because it shows off the lemon-ness.

avgolemono - lemon chicken orzo soup | pale yellow

This month for Secret Recipe Club I was assigned Wildflour's Cottage Kitchen, a lovely blog!  Kelly take gorgeous photos of meals, cocktails, and treats she makes for her and her husband.  It was hard to make a final decision because the blog was so much fun to explore! You should definitely check out Kelly's blog!

avgolemono - lemon chicken orzo soup | pale yellow

Print the Recipe!

Avgolemono (Lemon Chicken Orzo Soup)

Adapted from Wildflour’s Cottage Kitchen

Yield - 92 ounces (6-8 servings)


1 pound boneless, skinless chicken breast

3 quarts water

1 bay leaf

3/4 cup chopped onion (2/3 of a large onion)

3/4 cup chopped celery (4-5 stalks)

3/4 cup chopped carrots

1/2 tablespoon olive oil

salt + pepper

2 tablespoons Better Than Bouillon Chicken Base

1 tablespoon fresh thyme

1 1/4 cup orzo pasta

2 large eggs

zest from one lemon

juice of one lemon

  1. Add the chicken, water, and bay leaf to a sauce pot to cook.  Simmer and cook for about 20 minutes until the chicken is cooked through.  Remove the chicken and set aside to cool and chop.

  2. Boil the liquid until it reduces to 2 quarts.

  3. While the chicken boils, chop the onions, celery, and carrots.  Heat the olive oil in a large soup pot.  Add the veggies and cook until soft, about 20 minutes  Stir frequently and season with salt and pepper.

  4. Add 6 cups of the chicken cooking liquid (there should be about 2 cups remaining) to the softened vegetables and stir in the chicken base, thyme, chopped chicken and orzo.  Let the mixture simmer on low for 10-15 minutes or until the pasta is al dente.

  5. Whisk together the eggs, lemon zest, and lemon juice in a small bowl.  Add 1 cup of hot chicken water gradually to temper the eggs.  Slowly pour the egg mixture into the soup pot stirring constantly.  Cook, without boiling, for another 5-10 minutes until the soup thickens.

  6. Portion into jars and allow to cool before refrigerating.  Add a little water when reheating.

avgolemono - lemon chicken orzo soup | pale yellow
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Easy Vegetable and Bean Soup

Tracy Byrne

Easy Vegetable and Bean Soup 1

Let's start our New Year right; veggies and bean.  Easy and delicious.   Healthful.  A recipe so good and tasty I made it several times throughout the fall.  Since a batch makes so many servings, it makes a for a simple week of lunches.  

Easy Vegetable and Bean Soup | Pale Yellow

I love the different textures from the veggies and beans; the lentils make the soup seem almost creamy. Can we talk about how weird 2015 seems?  I type it lot for work, but it seems like this mysterious time of the future.  It's hard coming to terms with this new year, I'm losing track of years and how much time has passed?  Is this what it feels like to get older?  My mom has been talking about her and my dad's trip to NC for their "30th" wedding anniversary this spring.  Here's the issue, I'm already 30 and they'll be celebrating 35 years.  Oh the confusion and fun!  Maybe eating loads and load so bean and veggie soup will improve memory!

Easy Vegetable and Bean Soup | Pale Yellow

One Year Ago - Apple Cider Doughnuts

Print the Recipe!

Easy Vegetable and Bean Soup

Pale Yellow Original

Yield - 4-5 lunch servings

2/3 cup dried lentils, I used red & green

2/3 cup dried beans, I used black & pinto

1 dried bay leaf

1 tablespoon olive oil

5 ounces chopped white onion, I used frozen

5 ounces chopped red & green pepper, I used frozen

1/2 cup chopped carrot

1/2 cup chopped celery

1 quart (4 cups) low-sodium vegetable stock

2 generous pinches of salt

plenty of freshly cracked pepper

  1. The night before add the lentils and beans to a 1-quart mason jar with the bay leaf.  Add water to fill and let the beans soak overnight.
  2. Add the olive oil to a medium soup pot with a lid to let heat.  Saute the onions and peppers until soft.  Stir in the carrots and celery.
  3. Drain and rinse the legumes and add to the pot with the bay leaf.  Stir in the vegetable stock and season generously.  Lentils need a lot of salt.
  4. Cover and cook for 1 1/2 - 2 hours, letting the soup simmer on low.  Check the doneness of the beans, they should squish in your fingers when cooked through.
  5. Let cool and portion for this week’s lunches!

*Alternatively, add the drained beans, veggies, stock, and seasoning to a crock pot and cook on high for 5 hours.  Check the beans for doneness.  Even easier!

easy vegetable and bean soup | pale yellow

Quinoa with Patty Pan Squash

Tracy Byrne

Quinoa with Patty Pan Squash | Pale YellowThis recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash.  As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better.  This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have.  The flavor is pleasant and the texture divine. Quinoa with Patty Pan Squash | Pale YellowLike all food that I don't know what to do with, I decided to toss it in a quinoa salad for lunch.  The rest of  the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box.  Fresh picked leeks?  Absolutely!  Spicy little peppers?  Of course!  Use up all the parsley?  Obviously!

Quinoa with Patty Pan Squash | Pale YellowI understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging.  Hopefully this recipe will inspire you to try out a new vegetable at the farmer's stand or grocery store.  You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!

Quinoa with Patty Pan Squash | Pale YellowThis particular quinoa dish made a volume of epic proportions!  I had lunch all week and then some.  The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk.  A little pepper adds spice so your lunch is never boring and parsley adds freshness.  Overall, this is a healthful and tasty lunch to make your work weeks more bearable! Quinoa with Patty Pan Squash | Pale Yellow

One Year Ago - Hostess Cupcakes: Gender Reveal

Print the Recipe!

Quinoa with Patty Pan Squash

Pale Yellow Original

Yield - 7 lunch servings


1 cup quinoa

2 1/4 cup water or vegetable broth

1 cup fresh fava beans, optional

2 tablespoons olive oil

1 small onion, chopped

2 leeks, washed well and finely chopped

1 jalapeno, deseeded and finely chopped

3 small patty pan squashes, chopped

salt + pepper

1 cup loosely packed parsley, chopped

  1. Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently.  When the water is about 75% absorbed, stir in the fava beans to cook them.  Once cooked, turn off the heat and set aside.
  2. Add the olive oil to a large saute pan and heat.  Add the onion, leeks, and jalapeno and cook until softened.  Add the squash and cook until softened.  Sprinkle liberally with salt and pepper.
  3. Add the cooked quinoa and stir to combined.  Stir in the freshly parsley.
  4. Enjoy cold, room temperature, or warm - I preferred slightly warm.Quinoa with Patty Pan Squash | Pale Yellow