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.