1 cup quinoa, cleaned and rinsed
2 cups vegetable broth or water (plus ½ cup broth to add as needed)
1 teaspoon ghee or olive oil
1 pinch red chili flakes
½ teaspoon black pepper
1 cup chopped leeks or onions
1 teaspoon ground cumin
1 tablespoon Bragg Liquid Aminos or tamari sauce
2 cloves garlic, minced (optional)
2 medium zucchinis, halved lengthwise then sliced
1 medium yellow squash, halved lengthwise then sliced
2 handfuls mixed cooking greens (Swiss chard, spinach, mustard greens), washed and torn into pieces
3 tablespoons chopped fresh cilantro
1 teaspoon oregano
1 teaspoon chili powder or paprika
1 large tomato, diced
Toast quinoa in a dry skillet for about 2 minutes or until golden brown. Stir frequently. Bring 2 cups of the broth to a boil. Add the quinoa and simmer for 15 to 20 minutes or until the liquid is absorbed. Place quinoa into a bowl, fluffing with a fork. Set aside to cool.
In a sauté pan, heat the ghee or oil over medium heat; add the chili flakes, pepper, leeks, cumin, aminos, and garlic. Sauté until the leeks are browned. Add a little more broth if the mixture begins to dry. Add the zucchini and yellow squash and simmer for 3 to 4 minutes. Add the greens and continue to sauté until the greens are just wilted. Remove from the heat, drain any excess liquid, and set aside.
Add the cilantro, oregano, paprika, and tomato to the quinoa. Stir together, then add the vegetable mixture. Toss together until well combined.
You can serve this recipe as a hot pilaf side dish or as a wonderful cold salad on a bed of greens.
Nutritional Facts Per 1-Cup Serving
Calories 287, Total fat 5.8g, Saturated fat .9g,
Carbohydrates 40.6g, Protein 18.1g