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Quinoa Summer Squash Pilaf
Serves 4
Quinoa is terrific any way that it
is prepared. Here it is paired with summer vegetables and
Asian seasonings. If there's anything that I use that you
don't like, feel free to make substitutions.
1 cup quinoa
1 medium onion, diced
1 medium red pepper, diced
2 cloves garlic, minced
1-2 teaspoons grated ginger
1 3/4 cups vegetable broth
2 tablespoons tamari, divided
2 summer squash, diced
salt and pepper, to taste
3 tablespoons chopped cilantro or Italian parsley
Rinse quinoa thoroughly in a fine
sieve.
Heat a medium saucepan over medium
heat. Add the onion and red pepper and saute for 1 minute.
Add the garlic and ginger and stir well. Cook another minute.
Then add the quinoa and toast for 1-2 minutes. Add the
broth and tamari and bring to a boil. Cover, reduce heat
to a low simmer, and cook for 12 minutes. Remove from heat.
Quickly remove the lid and add the diced squash. Replace
the lid and let stand 5 minutes. Fluff with fork, add salt
and pepper to taste. Garnish with cilantro.
Makes 3 cups.
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