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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

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8 Servings
Prep: 30 min. Cook: 20 min.

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)
2 garlic cloves, minced
1 tablespoon Crisco® Light Olive Oil or Canola 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

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; simmer, uncovered, for 15 minutes or until liquid is absorbed; set aside.
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. Yield: 8 servings.

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.

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