Adapted from Food 52
1 zucchini or summer squash 1 cup dry quinoa 1 medium red onion 5 garlic cloves 1 sweet bell pepper 4 cups chopped turnip greens and stems 2 1/2 cups vegetable broth 1 Tbsp sea salt 1 tablespoon freshly ground black pepper
1 Tbsp high-heat oil 1 Tbsp olive oil 1 Tbsp freshly chopped parsley
Chop garlic, onion, zucchini and pepper- sautee with remaining salt and pepper in high- heat oil until soft. While cooking vegetables, rinse and drain quinoa, cook in 2 cups of vegetable broth for about 15 minutes.
Bring and additional 1/2 cup vegetable broth to a boil.
Submerse turnips greens and stems. Heat until just wilted, about 3 minutes.
Combine all ingredients, including fresh parsley. Serve warm.