Mexican Quinoa with Vegetables

This is a unique side dish which is low in carbohydrates, but satisfying. It went very well with a pork roast, and the next night my husband asked for the leftovers to eat with his fish.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 222 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup water
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 3 cloves garlic, thinly sliced
• ½ cup shredded Mexican cheese blend
• ¼ cup finely chopped sun-dried tomatoes
• 1 ¼ cups quinoa
• 1 cup seeded, chopped zucchini

Recipe Instructions

Step 1

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.

Step 2

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.