“This is a wonderful recipe with different flavors and plenty of good-for-you ingredients,” Annette Spiegler promises from Arlington Heights, Illinois.
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) * 2 garlic cloves, minced * 1 tablespoon olive oil * 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
SERVINGS 8 CATEGORY Low Fat METHOD Other stovetop PREP 30 min. COOK 20 min. TOTAL 50 min.
DIRECTIONS
In a large nonstick skillet coated with nonstick 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; simmer, uncovered, for 15 minutes or until liquid is absorbed; set aside. In a large nonstick skillet, saute the zucchini, yellow squash, leeks and garlic in oil until tender. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 377 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
