Quinoa Squash Pilaf

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

    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.