This easy and healthy dish screams “summer!” with its melange of tender okra, ripe cherry tomatoes, and fresh garden herbs. The water-saute method of cooking the veggies keeps it on the lighter side of things, making it a perfect dish to bring along to warm-weather potlucks.
Summery Okra & Quinoa Pilaf
In a large frying pan over medium high heat, combine onion, garlic, celery, salt, and 1/4 cup water and sauté until translucent and fragrant. Toss in the okra, oregano, basil, thyme, black pepper, white pepper, paprika, cayenne pepper, 1/2 cup water and 1 teaspoon sea salt.
Reduce heat to medium heat and let cook, covered, until okra is soft and the water has been absorbed, about 5 to 7 minutes, stirring occasionally.
Uncover and add in the cherry tomatoes and let cook until their skins are wrinkly, but not overcooked, about 2 minutes. Toss gently with cooked quinoa and serve hot.