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Cheesy Zucchini Quinoa

by on July 8, 2012 in Sides, Vegetables July 8, 2012 SidesVegetables
See post on Gina (Running to the Kitchen)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A cheesy, summery side dish packed with vegetables and protein.

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Quinoa
  • ¼ cups Brown Rice
  • 1-½ cup Chicken Broth Or Vegetable Broth, Plus 2 Tablespoons, Divided
  • 1 whole Bay Leaf
  • 1 cup Shredded Zucchini
  • 1 pinch Salt And Pepper
  • 1 cup Grated Parmesan Cheese
  • 1 Tablespoon Chopped Basil

Preparation

Heat the olive oil in a small sauce pan over medium-high heat. Once hot, add the quinoa and brown rice and toss to coat the grains. Toast for 2-3 minutes. Add 1 1/2 cups chicken broth and bay leaf, bring to a boil, then reduce to a simmer and cover. Let cook for about 20 minutes until all liquid is absorbed. Discard bay leaf and transfer to a medium bowl.

Add zucchini, salt and pepper to taste, Parmesan, remaining 2 tablespoons chicken broth and basil.

Toss together and serve.

One Comment

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simplyhealthyfamily on 7.8.2012

I love this spin on quinoa! Putting it on next weeks menu. Thx!

One Review

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maryw on 3.22.2013

This was a great side dish – very fresh tasting and easy to throw together, I think it will become a go-to dish in our house. I think the herbs could easily be adjusted depending on the flavors you are serving. Thanks!

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