Thai Summer Vegetable Saute

Michael SallustioBlogLeave a Comment


This is a delicious way to get in your superfoods! A simple sauté of Swiss chard, shallots, peppers, squash, tomatoes, basil, and scallions cooked in coconut oil and served over a quinoa-jasmine rice pilaf with a spicy option. This makes an excellent side dish  or—for the vegetarians—a complete meal!  This recipe is shared by my good friend Jen Smith—an exceptional chef in her own right.



2 Shallots minced

20 Leaves swiss chard chopped
4 sweet banana peppers OR serranos (hot) sliced
2 med peter pan squash or one large zucchini or yellow neck squash sliced
1 hot Thai chili chopped (optional)
2 tomatoes minced 
2 scallions

Thai basil
1 Tbsp fish sauce
juice of 1/2 lime or lemon
1 Tbsp virgin coconut oil
1 Tsp brown sugar
1 Tbsp tom yum paste
1/3 cup quinoa
1/3 cup jasmine rice


Mix quinoa & rice together, rinse and add to 1.5 cups boiling water. Reduce to simmer and cover for 15 minutes while preparing vegetables.

Saute shallots in virgin coconut oil till soft.
Add banana peppers and squash and saute till they begin to soften.
Add swiss chard and cook till just wilted.
Add juice, sugar, fish sauce and Tom Yum paste and mix well.

Serve over quinoa/rice in bowls and top with chopped tomato, Thai chili, basil and scallions

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