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.

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.