There are so many different veggies packed into this dish, it’s almost like eating a really special salad.
—ANNETTE SPIEGLER ARLINGTON HEIGHTS, IL
PREP: 30 MIN. • COOK: 20 MIN. • MAKES: 8 SERVINGS
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 each dried oregano, ground cumin and chili powder
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 cups fresh baby spinach, chopped
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.
NOTE Look for quinoa in the cereal, rice or organic food aisle.
PER SERVING 3/4 cup equals 126 cal., 3 g fat (trace sat. fat), 0 chol., 377 mg sodium, 21 g carb., 3 g fiber, 5 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.