Tomato & Zucchini Quinoa

Tomato & Zucchini Quinoa
Makes 4-6 servings

There are two ways you can make this recipe. Both suggestions are in the directions.

2 cup water and/or vegetable broth
1 cup quinoa, rinsed
Olive oil (about 3 tablespoons, depending on type of pan)
1 28oz can diced tomatoes, drained
5 cups zucchini, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon salt
1 15oz can lentils or white beans, drained
1 cup soy mozzarella cheese (optional)

Method 1:
Add the water and/or vegetable broth and the quinoa in a large sauce pan or a stock pot. Bring to a boil, then reduce the heat, cover and let simmer until all the liquid has evaporated, about 15 minutes.
Heat the olive oil in a sauté pan on medium heat. Add all ingredients except the cheese. Mix well, cover and let cook until zucchini is tender. If the mixture is sticking to the pan or is becoming dry add either more olive oil or some vegetable broth.
Combine quinoa, tomato mixture, and cheese and mix well.

Method 2:
Omit olive oil from ingredients list.
Preheat oven to 350°F. Combine all ingredients in a 9x13 inch baking dish and mix well. Bake uncovered for 30-40 minutes or until the quinoa is done.

Leftover suggestion – does well in the fridge as a leftover. Heat it and roll in a tortilla with salsa, taco sauce or hummus.

Recipe by Dayna P******