Another one from Light & Tasty magazine from Feb/March 06. I haven't tried this one either so let me know what you think!
Quinoa Squash Pilaf
Yield: 8 servings (3/4 cup each)
1 cup quinoa, rinsed and drained
1 (14.5 oz) can 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 baby spinach, chopped
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.
Nutritional information per serving:
126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 377 mg sodium, 21g carbohydrate, 3g fiber, 5g protein.
Diabetic exchanges: 1 starch, 1 vegetable, 1/2 fat.