Quinoa Squash Pilaf Recipe

5 13 15
Quinoa Squash Pilaf Recipe
Quinoa Squash Pilaf Recipe photo by Taste of Home
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Quinoa Squash Pilaf Recipe

Read Reviews
5 13 15
Publisher Photo
“This is a wonderful recipe with different flavors and plenty of good-for-you ingredients,” Annette Spiegler promises from Arlington Heights, Illinois.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
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)
  • 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.
Originally published as Quinoa Squash Pilaf in Light & Tasty February/March 2006, p63

Nutritional 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.

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

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Reviews forQuinoa Squash Pilaf

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rmbarr059 User ID: 4046105 255572
Reviewed 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"

MY REVIEW
svetabrus User ID: 8692941 241716
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."

MY REVIEW
elaineae User ID: 3082225 134553
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."

MY REVIEW
olgamold User ID: 5759599 137144
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."

MY REVIEW
jmscoker User ID: 4615223 156415
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."

MY REVIEW
faith7025 User ID: 1149408 156413
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."

MY REVIEW
cmuff User ID: 5982915 84932
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."

MY REVIEW
traxlc User ID: 5914501 61826
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."

MY REVIEW
joedebfry User ID: 265172 61824
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."

MY REVIEW
mdolan User ID: 1969721 155928
Reviewed Sep. 9, 2010

"Absolutley delicious"

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