About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Monday, July 9, 2012

Zucchini Artichoke Quinoa

This could be served as a main entree or as a side dish with fish or chicken. It is really tasty and easy to make! It only took me about 30 minutes. This is a great summer entree and way to get in some veggies : )
 Zucchini Artichoke Quinoa

1 tbsp ext. virgin olive oil
1/2 cup long grain brown rice
¼ cup quinoa
1 ½ cups vegetable broth (reserve ¼ cup for after cooking the rice)
1 bay leaf
1 cup grated parmesan cheese (reserve ¼ cup to top when serving)
1 zucchini – grate with cheese grater
2- 4 artichoke hearts – cut into ½ inch pieces
1 tablespoon chopped basil
salt and pepper

Heat the olive oil in a small sauce pan. Add the brown rice and quinoa. Toss to coat the grains and toast for 3-4 minutes. Add the vegetable broth (make sure your reserve ¼ cup) and the bay leaf. Bring to a boil and then cover and simmer for 20-23 minutes.
Remove the bay leaf. Add in the zucchini, artichoke hearts, parmesan cheese, salt and pepper. Mix well.
Serve and top with fresh basil and shredded cheese.

1 comment:

Mike said...

This was definitely delicious. The artichoke gave it a unique taste. Sprinkle some parm on top for a cheesier bite.