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.

Katie

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
4 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

222 calories; protein 8.9g; carbohydrates 28g; fat 8.2g; cholesterol 11.8mg; sodium 535.2mg. Full Nutrition
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