QUINOA SQUASH PILAF
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.
Ingredients
• 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
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 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.
|
