Late night, early semester comfort foods

Augh, I got sick the first week of the semester! But never fear, Professah of Love will be bounding back in no time. Even though I've been teaching for a while and I know that the first week is not challenging in terms of preparation (once the syllabus is off to the presses), I still feel a pit of nervous, excited anxiety that knots me up inside the week prior to the beginning. Now its over (I only teach 2 days a week) and I have some time off because of Labor Day (thank you, early American trade unionists) to recover.
After returning home from midtown, I slept from 6 until late, and woke up around 9, heavy headed and weak. I finally pulled myself together around 2, rooted around our CSA offerings and pantry, and whipped up the following: (sorry no pics)

"Sickey from the beginning of a New Semester" Faux-Italian Quinoa Salad
(feeds 2 people for dinner, and maybe some left overs for lunch)
Ingredients:

• 1 c. of quinoa (rinsed)
• 2 summer squashes/zuccinis, finely sliced
• 1 c. baby bella mushrooms
  
• fresh greens (parlsey, spinach, or arugula)
• 1 c of cherry tomatoes (or 1 tomato, diced); alternatively- one chopped and seeded red bell pepper
• olive oil/butter
• 2 Tbs pesto (or 1 Tbs of tomato paste)
  
• salt to taste
  
• juice of one lemon (optional)
  
• 1/2 c. mozzerella or pecorino cheese (optional)

Directions:
Prepare quinoa according to directions (usually, boil in double the volume of water, turn to simmer until the water is absorbed). In the meantime, sautee the squash (in a large-ish frying pan) in olive oil over medium heat. Salt to taste. Set aside and sautee mushrooms in butter until soft and brown. Salt to taste. Chop up greens and tomatoes. When the quinoa is done cooking, add it to the frying pan with the cooked mushrooms and squash. Add the 2 of pesto, and mix it all up. Finally, add the tomatos and arugula. Salt and add cheese to taste.