Quinoa with Mixed Squash and Arugula

Preparation

1. Step 1

   In a medium saucepan, stir together the broth and quinoa. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until all the broth is absorbed.

   Step 2

   Meanwhile, lightly spray a large skillet with cooking spray. Cook the yellow summer squash, zucchini, and onion over medium-high heat for about 5 minutes, or until softened, stirring occasionally.

   Step 3

   Stir the tomatoes into the squash mixture. Cook for 1 to 2 minutes, stirring occasionally.

   Step 4

   Stir in the arugula. Cook for 1 to 2 minutes, or until it wilts, stirring occasionally. Remove from the heat.

   Step 5

   In a small microwaveable bowl, microwave the cream cheese on 100 percent power (high) for about 30 seconds, or until melted. Whisk in the lemon juice. Pour over the squash mixture.

   Step 6

   Stir the quinoa into the squash mixture. Sprinkle with the Parmesan.

2. Cook’s Tip on Quinoa

   Step 7

   Quinoa (KEEN-wah) can usually be found in the health food section of the grocery store. High in iron and protein, among other nutrients, it is delicately flavored, making it well-suited to substitute for rice and other grains.

3. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 245

   Step 10

   Total Fat: 6.0g

   Step 11

   Saturated: 2.5g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 1.5g

   Step 14

   Monounsaturated: 1.5g

   Step 15

   Cholesterol: 11mg

   Step 16

   Sodium: 175mg

   Step 17

   Carbohydrates: 36g

   Step 18

   Fiber: 5g

   Step 19

   Sugars: 5g

   Step 20

   Protein: 11g

   Step 21

   Dietary Exchanges

   Step 22

   2 Starch

   Step 23

   1 Vegetable

   Step 24

   1 Fat