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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis is a wonderful recipe with different flavors and plenty of good-for-you ingredients,â Annette Spiegler promises from Arlington Heights, Illinois. Ingredients:
1 cup quinoa, rinsed |
1 can (14-1/2 ounces) vegetable broth |
1/4 cup water |
2 medium zucchini, halved lengthwise and sliced |
1 medium yellow summer squash, halved lengthwise and sliced |
1 cup chopped leeks (white portion only) |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 large tomato, chopped |
1 tablespoon minced fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
2 cups fresh baby spinach, chopped |
Directions:
1. In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.
2. In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
3. In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted. Yield: 8 servings.
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