Quinoa Pilaf with Yellow Squash and Corn

I have a selfish wish today.

Next year when Barbara of Winos and Foodies hosts A Taste of Yellow, I hope that no one that I know is touched by cancer. I hope this wish not just for me and mine but also for everyone. 

Sadly, between last year’s Yellow and this one, the world lost a wonderful human being, my friend’s father. He was kind and thoughtful, considerate and considered. He was the special sort of man who adores being a father to daughters. It is very sad to everyone that he is not in the world any more.

When I was in middle school, he was told to cut down drastically on fat after problems with his heart. Dinner was changed immediately. It was the first time I remember eating chappatis dry without butter. So, I thought for him, I would make a heart-healthy and colorful quinoa pilaf. I wish I could invite him over to enjoy it.

Recipe
Quinoa Pilaf

Cook:
1.5 cups quinoa in 2 cups vegetable broth

When the quinoa is still warm add:
Raw corn from 3 ears of corn
½ cup steamed yellow squash; I used tiny ones that were an impulse buy.
½ cup diced wax beans (raw) ; I had purple at home but yellow would better
1 cup yellow cherry tomatoes; each cut in ½
¼ cup raw carrots, diced; again, yellow would be cool but I had orange
½ cup parsley, chopped coarsely
¼ cup basil, chopped coarsely
¼-1/2 cup cider vinaigrette made with shallots, garlic, cider vinegar, mustard, and grapeseed or olive oil
¼ cup nutritional yeast
plenty of freshly cracked black pepper
Toss and let sit for 1 hour. Serve at room temperature.