Quinoa Squash Pilaf Recipe
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup quinoa, rinsed
  • 1 can (14-1/2 ounces) vegetable broth (I used chix broth because I had some in the house)
  • ¼ 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 (I skipped)
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 2 cups fresh baby spinach, chopped (I used a spinach and arugla mixture)
  • I added 1lb. of chicken for extra protein
Instructions
  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.
Recipe by mommy's two cents at http://mommystwocents.com/2012/11/pinterest-discovery/