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Quinoa Squash Pilaf

 Quinoa Squash Pilaf
“This is a wonderful recipe with different flavors and plenty of good-for-you ingredients,” Annette Spiegler promises from Arlington Heights, Illinois.
8 ServingsPrep: 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)
  • 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

2 of 2

Quinoa Squash Pilaf (continued)

Directions (continued)

  • 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.
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.