Herbed Quinoa Summer Squash Salad

1 c. red quinoa, rinsed well
1/2 t. salt
1 sweet onion, chopped
2 T. olive oil
3 cloves garlic, chopped
a few sprigs rosemary, chopped
2 T. chopped fresh oregano
black pepper
4 small summer squash (zucchini, crookneck, butterstick, etc.), chopped into large pieces
a large handful fresh basil, roughly chopped
a few leaves of mustard greens or other greens, roughly chopped
zest and juice of 1 1/2 lemons
1 can chickpeas, drained and rinsed

Put quinoa and 2 cups water in large saucepan with 1/2 t. salt. Bring to boil and simmer until all water is absorbed, 15 to 20 minutes. Fluff with fork.

In cast iron skillet, heat olive oil and saute onion over medium heat. When onion is just becoming soft and fragrant, add garlic, rosemary, oregano, squash, lemon zest, and salt and pepper to taste. Saute until squash is softened and slightly golden brown around the edges. Turn off heat. Add greens and basil; stir until wilted. Combine vegetable mixture with quinoa, lemon juice, and chickpeas. Add additional salt or pepper if needed.

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Believe it or not, I made up this recipe. Actually, it was based on the Herbed Quinoa Salad in Alex Jamieson's Great American Detox Diet (she's the girlfriend of Morgan Spurlock appearing in Supersize Me) but I made a lot of changes. The mustard greens may sound strange, but they don't taste sharp if they are young. I have a renegade mustard plant growing in the garden, and I regularly hack off its leaves and add them to whatever I happen to be cooking. Within a few days, the plant has invariably regrown completely. Kale or spinach would be a good substitute, or it could be left out completely.