Quinoa/Summer Squash Stew (Vegetarian) Recipe

  • 1 cup Quinoa, red or white
  • 1 can Vegetable Broth (14.5 ounce can)
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 Zucchini, halved lengthwise and sliced (medium)
  • 2 Summer Squash, chopped (medium)
  • 1 cup chopped Leeks, white part only (or Onions)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon ground coriander
  • 1 cup or more) diced Tomato, fresh or canned
  • 1 can Black Beans, rinsed and drained (13 ounce can)
  • 2 cups Baby Spinach (optional)
Preparing quinoa:

For an attractive result, you can mix 1/2 C. red and 1/2 C. white.

Rinse and drain the quinoa unless it is the newer type that has been rinsed before packaging to remove toxins,


toast the dry quinoa lightly in a skillet for extra flavor - no need for rinsing.

Bring broth and water to a boil. Add quinoa. Lower heat and simmer uncovered for 15 minutes or until liquid is absorbed. Set aside.

Heat olive oil in a skillet and saut the squash, leeks, and garlic until tender.

Add cooked quinoa and all seasonings (cilantro, salt, oregano, cumin, chili powder, pepper, red pepper flakes, and ground coriander). Mix well.

Combine tomato, black beans, and spinach. Heat until spinach is wilted.

Serve quinoa mixture and tomato mixture in separate serving bowls.


If desired, the tomato, black beans, and spinach can be combined, and heated, with quinoa mixture.

Frozen green beans, edamame beans, or lima beans may be substituted for zucchini.

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