Cheesy Zucchini Quinoa

1. 1

   Heat the olive oil in a small sauce pan over medium-high heat. Once hot, add the quinoa and brown rice and toss to coat the grains. Toast for 2-3 minutes. Add 1 1/2 cups chicken broth and bay leaf, bring to a boil, then reduce to a simmer and cover. Let cook for about 20 minutes until all liquid is absorbed. Discard bay leaf and transfer to a medium bowl.

2. 2

   Add zucchini, salt and pepper to taste, Parmesan, remaining 2 tablespoons chicken broth and basil.

3. 3

   Toss together and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.