Quinoa Squash Pilaf

Name: Quinoa Squash Pilaf
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

17 ingredients

5 steps

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

Directions

1

In a
2

coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.
3

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.
4

In a
5

, 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.