Gayle -
This is a good one, too. It's from Light and Tasty:
Quinoa Squash Pilaf
1 cup quinoa, rinsed
1 can (14-1/2 ounces) 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 fresh 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.
Yield: 8 servings.