- 1 1/4 cups quinoa
- 1 tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup seeded, chopped zucchini
- 1 cup chicken broth
- 1/2 cup water
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded Mexican cheese blend
- Rinse quinoa. Transfer to a saute pan and cook over medium-high heat, stirring constantly, until dried, about 1 minute. Add oil; cook and stir for 2 minutes. Add garlic; cook until grain begins to brown, about 1 minute more. Mix in diced tomatoes, zucchini, broth, water, sun-dried tomatoes, salt, and pepper.
- Bring to a boil, cover, and reduce heat to a simmer. Continue cooking until liquid is absorbed, about 10 minutes more. Add Mexican cheese blend; fluff quinoa with a fork.
06/19/2019
recipepes.com
mexican quinoa with vegetables, recipe
PT15M
PT1H
5
455 calories
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