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

Ingredients:

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

Directions:

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.