Name: Quinoa Squash Pilaf
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa Squash Pilaf

1. 1 cup quinoa, rinsed -

2. 1 can (14-1/2 ounces) vegetable broth -

3. 1/4 cup water -

4. 2 medium zucchini, halved lengthwise and sliced -

5. 1 medium yellow summer squash, halved lengthwise and sliced -

6. 1 cup chopped leeks (white portion only) -

7. 1 tablespoon olive oil -

8. 2 garlic cloves, minced -

9. 1 large tomato, chopped -

10. 1 tablespoon minced fresh cilantro -

11. 1/2 teaspoon salt -

12. 1/2 teaspoon dried oregano -

13. 1/2 teaspoon ground cumin -

14. 1/2 teaspoon chili powder -

15. 1/4 teaspoon pepper -

16. 1/8 teaspoon crushed red pepper flakes -

17. 2 cups fresh baby spinach, chopped -

How to cook deliciously - Quinoa Squash Pilaf

1. Stage

In a large skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.

2. Stage

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. Stage

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.