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Quinoa Squash Pilaf Recipe

Quinoa Squash Pilaf Recipe

“This is a wonderful recipe with different flavors and plenty of good-for-you ingredients,” Annette Spiegler promises from Arlington Heights, Illinois.
TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD:8 servings


  • 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


  • 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. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts

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.

Reviews for Quinoa Squash Pilaf

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Reviewed Jan. 14, 2016

"Amazing recipe! Very healthy! Made it a couple of times already and everybody loved it. I used onion instead of leek."

Reviewed Jan. 20, 2014

"Tasty quinoa. I used onion because I didn't have leek. It was very good without the spinach but might try it with the spinach next time."

Reviewed Jul. 28, 2011

"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 May. 16, 2011

"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 May. 11, 2011

"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 May. 10, 2011

"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 May. 4, 2011

"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 Nov. 7, 2010

"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 Sep. 9, 2010

"Absolutley delicious"

Reviewed Mar. 5, 2010

"Sooo yummy and healthful!"

Reviewed Feb. 4, 2010

"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 Mar. 26, 2009

"2 w.w. points"

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