Quinoa Squash Pilaf

If you have not tried quinoa yet, this is the {vegan friendly} dish to start with! Full of flavor and nutritious ingredients, this recipe is sure to be a new favorite! 

 

{Note: Look for quinoa in the cereal, rice or organic food aisle of your grocery store}

INGREDIENTS

{1} cup quinoa

{1} 14.5 oz can vegetable broth

{1/4} cup water

{1} large zucchini, halved lengthwise and sliced

{2} medium yellow summer squash, halved lengthwise and sliced

{3} garlic cloves, minced

{1} tbl minced fresh cilantro

{1/2} tsp salt

{1/2} tsp dried oregano

{1/2} tsp ground cumin

{1/2} tsp chili powder

{1/4} tsp pepper

{1/8} tsp crushed red pepper flakes

{2} cups fresh baby spinach, chopped

{1} 15 oz can black beans

DIRECTIONS

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 coated with cooking spray, saute the zucchini, and yellow squash in spray until vegetables are tender. Add garlic; cook 1 minute longer. Stir in black beans, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted. 

Yield: 8 servings.

Enjoy!