(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



The Taste of Home Cookbook
New Revised 2nd Edition
Quinoa is a grain that is native to the Andes. High in calcium and protein, it supplies many nutrients and is a unique addition to this dish.
Annette Spiegler, Arlington Heights, Illinois
Prep: 30 min.
Cook: 20 min.
Yield: 8 servings.


    • 1 cup quinoa, rinsed
    • 1 can (14½ 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)
    • 2 garlic cloves, minced
    • 1 tablespoon olive oil
    • 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


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 the quinoa. Reduce the heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Set aside.

3) In a large nonstick skillet, saute the zucchini, yellow squash, leeks and garlic in oil until tender. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

Nutrition Facts:
3/4 cup equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 377 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages