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Ingredients

• 1 cup quinoa, rinsed
• 1 can (14-1/2 ounces) vegetable broth
• 1/4 cup water
• 2 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 cup chopped leeks (white portion only)
• 2 garlic cloves, minced
• 1 tablespoon Crisco Light Olive Oil or Canola Oil
• 1 large tomato, chopped
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 cups fresh baby spinach, chopped

Description

Taste Of Home