Quinoa Ratatouille

1. 1

   Bring 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in quinoa and 2 Tbsp. I Can't Believe It's Not Butter!(R) It's Vegan and return to a boil. Reduce heat and cook, covered, until water is absorbed, about 15 minutes. Remove from heat and fluff with fork; set aside.

2. 2

   Meanwhile, melt remaining 4 Tbsp. Spread in large nonstick skillet over medium-high heat and cook squash, tomatoes, shallot and garlic, stirring occasionally, until lightly browned and tender, about 10 minutes.

3. 3

   Spoon quinoa onto serving platter, then top with vegetables. Add remaining 1/2 cup broth to same skillet and and bring to a boil over medium-high heat. Cook until reduced by half, about 2 minutes. Pour over vegetables and quinoa. Sprinkle with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.