I love squash! Especially yellow squash and zucchini! So when I found this recipe for squash with quinoa and spinach, it sounded so delicious and healthy, I had to try it! I made it tonight for dinner, and I have to say, it was awesome! With our gardens in full bloom, it is a great time of year to try out this light and tasty recipe and use up all of those squash that are taking up space in your refrigerator. I made this as a main dish and topped it with a little parmesan cheese. It could also make a great side dish!
QUINOA SQUASH PILAF
INGREDIENTS:
1 cup quinoa, rinsed
1 can (14 1/2 oz.) vegetable or chicken broth (I used chicken)
1/4 cup water
1 medium zucchini squash, halved lengthwise and sliced
1 medium yellow summer squash, halved and sliced
1 cup coarsely chopped white onion
1 Tbsp. olive oil
2 cloves garlic, minced
1 can diced tomatoes
1 Tbsp. minced fresh cilantro
(optional -- I used 1 drop cilantro essential oil)
1/2 tsp. sea salt
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
2 cups fresh baby spinach, chopped
Coat a large skillet with cooking spray and toast the quinoa over medium heat until lightly browned, stirring occasionally.
In a medium saucepan, bring broth and water to a boil. Add quinoa. Reduce heat, cover and simmer for 15 minutes or until all liquid is absorbed.
In the same large skillet, saute squash and onions until slightly tender. Add garlic and cook 1 minute longer. Stir in tomatoes, cilantro, seasonings, and quinoa. Bring to a low boil. Add spinach and cook until spinach is wilted, about 1-2 minutes.
3/4 cup = 126 calories, 3 g. fat, 0 cholesterol, 377 mg. sodium,
21 g. carbs, 3 g. fiber, and 5 g. protein
This recipe adapted from Taste of Home Healthy Cooking Website
www.tasteofhome.com
