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Quinoa Squash Pilaf Recipe

Quinoa Squash Pilaf Recipe photo by Taste of Home

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“This is a wonderful recipe with different flavors and plenty of good-for-you ingredients,” Annette Spiegler promises from Arlington Heights, Illinois.

This recipe is:

Healthy

Diabetic Friendly

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Quinoa Squash Pilaf Recipe

Prep: 30 min. Cook: 20 min.

Yield: 8 Servings

30 20 50

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

In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.
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.
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. Yield: 8 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Analysis: 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. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Quinoa Squash Pilaf in Light & Tasty February/March 2006, p63

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Reviews for Quinoa Squash Pilaf

Quinoa Squash Pilaf

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Reviewed on Jul. 28, 2011 by olgamold

Very good and healthy! Kids did not like it too much, but all the rest loved it. Also I used onion and no leeks.

Reviewed on May. 16, 2011 by jmscoker

What a great recipe to use all those fresh farmer's market veggies. And a complete protein! Win-Win. Leave out the red pepper flakes, and chop smaller for kids.

Reviewed on May. 11, 2011 by faith7025

This was very tasty and filling. I did use low sodium chicken broth instead of the vegetable broth, chopped red onion instead of the leeks, and I sprinkled a little parmesan cheese on the top. I thought it would have been good with some motzarella too.

Reviewed on May. 10, 2011 by cmuff

I had never eaten quinoa before. This was the first time I have ever cooked with it. I used an onion instead of leeks. I thought that this recipe is excellent. I will definitely make again.

Reviewed on May. 04, 2011 by traxlc

I made this more into a main entree by adding asparagus to the veggies and instead of fresh tomatos and all the spices (low on time) I added a can of rotel for some kick. I also added cut up cooked chicken. It was awesome and very filling.

Reviewed on Nov. 07, 2010 by joedebfry

I used onion; no leeks in the grocery store this week. Very good! I like the little kick from the chili and red pepper flakes.

Reviewed on Sep. 09, 2010 by mdolan

Absolutley delicious

Reviewed on Mar. 05, 2010 by angelacamp

Sooo yummy and healthful!

Reviewed on Feb. 04, 2010 by olenkc

I substituted onion for the leeks (because that is what I had) and it was really good! Lots of flavor with a little kick!

Reviewed on Mar. 26, 2009 by nancymcsews

2 w.w. points