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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.
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    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


  • 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.
Editor's Note
Look for quinoa in the cereal, rice or organic food aisle.
Nutrition Facts
3/4 cup: 126 calories, 3g fat (0 saturated fat), 0 cholesterol, 377mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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Average Rating:
  • DrDoom77
    Dec 26, 2017

    Not a show-stopper, but basic and healthy, and the flavor/textures are good. I agree with some others that I think it could use more seasoning, but we'll probably try it again when looking for a healthier recipe.

  • rmbarr059
    Oct 18, 2016

    This was good. Would have loved to use leeks but substituted onion since that's what I had on hand. I thought it tasted a little bland and could've used a little more seasoning, but overall liked it and will make it again

  • svetabrus
    Jan 14, 2016

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

  • elaineae
    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.

  • olgamold
    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.

  • jmscoker
    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.

  • faith7025
    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.

  • cmuff
    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.

  • traxlc
    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.

  • joedebfry
    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.