I made this quino-sotto by coincidence, and I love it. I was planning to divide the cooked quinoa, polenta and the vegetables but then I thought why not trying to mix it and get a delicious quino-sotto. It went creamy because of the polenta, and the juice from the vegetables was perfect to get the right consistent. Imagine how easy your future will be every time you have leftovers you can make a cooked dish like this. Therefor think out of the box and make meals for several days without knowing it!
Cut the squash in square, chop the onion, slice the yellow pepper, slice the tomatoes and crush the garlic.
Heat up a large frying pan. Add 3 tbsp. olive oil and start frying the onion in a couple of minutes and add the squash, after frying a couple of minutes. Add the yellow peppers, garlic and tomatoes. Stir occasionally and taste with salt and pepper until it`s tender after approx. 15-20 minutes.
Boil the water for the polenta and add the polenta while whipping it in 5-6 minutes, turn down the heat and add 3-4 tbsp. nutritional yeast, 2 tbsp. oil and salt. When finished let it rest.
Boil the water with the rinsed quinoa and add a bit salt. Turn down the heat and put on the lid and let it boil for about 15-20 minutes.
Heat up the frying pan with the vegetables and add the quinoa and polenta together with some extra olive oil. Stir well and add some more nutritional yeast after taste and taste with salt and pepper. If needed add a little water as it got to be creamy.