Tuesday, October 1, 2013

Cheesy Zucchini Quinoa Pilaf

Source: Running to the Kitchen (modified by Aimee)
Makes 8 side dish servings

1/2 cup cooked brown rice
3 TB olive oil
1 cup uncooked quinoa
2 cups vegetable broth
2 cups shredded zuchhini (about 2 small)
1 cup shredded Parmesan
2 TB chopped basil

1. Heat 1 TB oil in medium saucepan over medium-high heat.  Add the quinoa & toss to coat.  Toast for 2-3 minutes.
2.  Add vegetable broth, bring to boil, reduce heat, cover & simmer for 15-20 minutes until liquid is absorbed.
3.  Stir in zucchini, Parmesan, & basil.  Drizzle with remaining oil & toss to coat.  Serve at room temperature.

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