INGREDIENTS
2 tbsp
Basil, thin
1 cup
Cherry tomatoes
1 cup
Corn, fresh or thawed frozen
2 tsp
Garlic
1 cup
Green beans
1
Yellow squash (cut into 3/4 inch pieces), small
2 tbsp
Balsamic vinegar
1 tbsp
Lemon juice, fresh
1 cup
Quinoa, cooked red
8 oz
Quinoa pasta shells
1
Red pepper
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1/4 cup
Almonds, toasted