2 Tbsp. olive oil
1/2 medium onion, diced
1 clove garlic, diced
1 leek, sliced in half and washed well, then chopped
3/4 c. quinoa, rinsed thoroughly
1/2 zucchini, diced
2 – 3 leaves kale, stems removed, chopped
2 – 3 sprigs cilantro, leaves chopped
1 c. chicken broth (or vegetable broth)
1/2 c. water
Salt and pepper to taste
Heat the olive oil in a medium saucepan. Add the onion, garlic, leek, salt and pepper and sauté 4-5 minutes on medium heat. Add the zucchini and the rinsed quinoa, toasting the quinoa until the water evaporates. Add the chicken (or vegetable) broth and water. Bring to a boil then reduce heat to a simmer. Cover and simmer for about 20 minutes, adding the kale and cilantro in the last 5 minutes. Turn off heat and let stand, covered, for 5 more minutes. Fluff and serve! Great as a side dish. Try adding a dash or two of cayenne pepper for an extra kick. And you can use any leftovers in your breakfast scramble or omelet!