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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.



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