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  • Prep-time: / Ready In:
  • Makes 8 skewers + 5 cups quinoa mixture

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper, mushrooms, and onions are glazed with a savory soy-miso marinade and then grilled to tender perfection. The excess glaze is soaked up by the bed of grains underneath so your entire plate is infused with the finger-licking-good sauce. Serve as the main course or as an easy appetizer alongside veggie burgers, mac and cheese, or a hearty summer salad.

Summer Squash Veggie Skewers Over Edamame Quinoa on a blue plate


  • 3 cups low-sodium vegetable broth
  • 1½ cups dry red quinoa, rinsed and drained
  • 1 cup frozen shelled edamame
  • 3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices
  • 2 medium red and/or orange bell peppers, cut into 1-inch squares
  • 4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices
  • 1 small sweet onion, cut into 1-inch squares
  • ¼ cup reduced-sodium soy sauce or tamari
  • ¼ cup apple cider
  • 2 tablespoons packed brown sugar
  • 2 tablespoons sliced scallions
  • 2 teaspoons toasted sesame seeds
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • Chopped fresh cilantro


  1. In a medium saucepan bring broth to boiling. Add quinoa; cover and reduce heat. Simmer 15 to 20 minutes or until tender and liquid is absorbed, adding edamame the last 2 minutes.
  2. Meanwhile, on eight 10-inch skewers, thread squash, bell peppers, mushrooms, and onion, pressing pieces together snugly.
  3. For glaze, in a small bowl whisk together the next eight ingredients (through crushed red pepper).
  4. Brush skewers with some of the glaze. Grill, covered, over medium 10 to 15 minutes or until crisp-tender and lightly browned, turning and brushing with some of the remaining glaze once. Serve over quinoa. Drizzle with the remaining glaze. Sprinkle with cilantro.

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Liz3 days ago
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Look and sounds amazing ! Going to add some slivered almonds too. Thought some fresh pineapple would be yummy too.

Jody Hart3 days ago
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I wish you would include nutritional info with your recipes!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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