Quinoa Squash Pilaf Tuesday, June 4, 2013


1 cup quinoa, rinsed
1 14 1/2 oz vegetable broth
1/4 cup water
2 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 onion chopped
1 TBSP olive oil
2 garlic cloves, minced
1 large tomato, peeled and chopped
1 TBSP minced fresh cilantro
1/2 tsp each, salt, dried oregano, ground cumin, and chili powder
1/4 tsp pepper
1/8 tsp 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 onion 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.


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