2 teaspoons olive oil
1/2 cup diced carrots
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 garlic clove, minced
2 cups cooked quinoa (prepared to package directions)
1/4 teaspoon finely chopped rosemary leaves
1/4 cup toasted Georgia Pecan halves, chopped
Freshly ground black pepper, to taste
Sea salt, to taste
2 tablespoons toasted Georgia Pecan halves, for garnish
Heat the oil in large skillet.
Add the carrot, zucchini, yellow squash, and garlic, and cook until crisp tender.
Fold in the cooked quinoa, rosemary, and chopped pecans.
Season the quinoa with pepper and salt, to taste.
Present quinoa on a large platter and garnish with additional toasted pecans.