MEXICAN QUINOA WITH VEGETABLES

Mexican Quinoa with Vegetables image

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.

Provided by Katie

Categories Summer Squash Side Dishes

Time 30m

Yield 6

Number Of Ingredients 11

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Ingredients

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

Steps:

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.
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 : Calories 221.8 calories, Carbohydrate 28 g, Cholesterol 11.8 mg, Fat 8.2 g, Fiber 3.6 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 535.2 mg, Sugar 3.1 g