Quinoa with Mixed Squash and Arugula Recipe

Name: Quinoa with Mixed Squash and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium vegetable broth; 1 cup uncooked quinoa; Cooking spray; 1 small yellow summer squash, halved lengthwise, then sliced crosswise into 1/4-inch pieces; 1 small zucchini, halved lengthwise, then sliced crosswise into 1/4-inch pieces; 1/2 cup chopped onion; 1 cup grape tomatoes, halved; 2 cups lightly packed arugula; 3 tablespoons light tub cream cheese; 1 tablespoon lemon juice; 1/4 cup shredded or grated Parmesan cheese

Servings: persons

2 cups low-sodium vegetable broth
1 cup uncooked quinoa
Cooking spray
1 small yellow summer squash, halved lengthwise, then sliced crosswise into 1/4-inch pieces
1 small zucchini, halved lengthwise, then sliced crosswise into 1/4-inch pieces
1/2 cup chopped onion
1 cup grape tomatoes, halved
2 cups lightly packed arugula
3 tablespoons light tub cream cheese
1 tablespoon lemon juice
1/4 cup shredded or grated Parmesan cheese

1
In a medium saucepan, stir together the broth and quinoa.
2
Cook over medium-high heat until the mixture comes to a boil, about 2 minutes.
3
Reduce the heat and simmer, covered, for 10 to 15 minutes, or until all the broth is absorbed.
4
Meanwhile, lightly spray a large skillet with cooking spray.
5
Cook the yellow summer squash, zucchini, and onion over medium-high heat for about 5 minutes, or until softened, stirring occasionally.
6
Stir the tomatoes into the squash mixture.
7
Cook for 1 to 2 minutes, stirring occasionally.
8
Stir in the arugula.
9
Cook for 1 to 2 minutes, or until it wilts, stirring occasionally.
10
Remove from the heat.
11
In a small microwaveable bowl, microwave the cream cheese on 100 percent power (high) for about 30 seconds, or until melted.
12
Whisk in the lemon juice.
13
Pour over the squash mixture.
14
Stir the quinoa into the squash mixture.
15
Sprinkle with the Parmesan.
16
Quinoa (KEEN-wah) can usually be found in the health food section of the grocery store.
17
High in iron and protein, among other nutrients, it is delicately flavored, making it well-suited to substitute for rice and other grains.
18
(Per Serving)
19
Calories: 245
20
Total Fat: 6.0g
21
Saturated: 2.5g
22
Trans: 0.0g
23
Polyunsaturated: 1.5g
24
Monounsaturated: 1.5g
25
Cholesterol: 11mg
26
Sodium: 175mg
27
Carbohydrates: 36g
28
Fiber: 5g
29
Sugars: 5g
30
Protein: 11g
31
Dietary Exchanges
32
2 Starch
33
1 Vegetable
34
1 Fat

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups low-sodium vegetable broth, 1 cup uncooked quinoa, Cooking spray, 1 small yellow summer squash, halved lengthwise, then sliced crosswise into 1/4-inch pieces, and more.

Yes, Quinoa with Mixed Squash and Arugula falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa with Mixed Squash and Arugula

How did you like this recipe?

Frequently Asked Questions