Ingredients
1 cup quinoa, rinsed1 can (14-1/2 ounces) vegetable broth1/4 cup water2 medium zucchini, halved lengthwise and sliced1 medium yellow summer squash, halved lengthwise and sliced1 cup chopped leeks (white portion only)1 tablespoon olive oil2 garlic cloves, minced1 large tomato, chopped1 tablespoon minced fresh cilantro1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes2 cups fresh baby spinach, chopped
Preparation
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.
