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.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ZUCCHINI AND YELLOW SQUASH WITH QUINOA
I love the flavors in this dish, and it is very quick and easy to make. It makes a good side dish, or can stand on its own. It is quite healthful as well, suitable for a diabetic diet, or vegetarian diet. Search online for 'quinoa', and you will learn its nutritional benefits if you have not already discovered them.
Provided by broc.seib
Categories One Dish Meal
Time 30m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
- Dissolve the chicken bullion into the 1 1/2 cup of water.
- In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil). When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
- Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.). The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
- Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.
Nutrition Facts : Calories 275.1, Fat 7.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 253.1, Carbohydrate 45.5, Fiber 5, Sugar 3, Protein 9.1
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
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