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“This makes a nice side dish. It is from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. I toast quinoa before I use it (you can toast it and store it that way in a jar for about a month or so), and it adds a nice dimension of flavor. I'm not a vegetarian, and I usually use chicken broth instead of vegetable broth. Also, you could substitute yellow squash instead of zucchini, if you'd like.”
3 cups

Ingredients Nutrition


  1. In a 2-quart saucepan, heat the vegetable oil over medium-high heat. Add the onions and cook, stirring until softened, about 2 minutes.
  2. Add the broth and oregano; bring to a boil.
  3. Stir in the quinoa; return to a boil.
  4. Reduce heat and simmer, covered, for 10 minutes.
  5. Add the zucchini and salt; cook, covered, 10 minutes longer.

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