Easy Summer Quinoa

Since summer is almost over I thought I'd better post this "summer quinoa" recipe!  This would be a great side to take to a barbecue or a light lunch.  Keep it in your fridge and you won't reach for fast food!  Enjoy!

Easy Summer Quinoa (adapted from iowagirleats.com)

2 1/2 c. chicken broth (or vegetable broth for vegetarian), divided
1 c. quinoa
2 T. extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, minced
1/4 t. crushed red pepper
4 c. chopped kale
2 small (or 1 large) zucchini, diced
Salt and pepper to taste
4 c. corn (fresh or frozen, defrosted)
1/2 c. sun dried tomatoes, cut in strips
1/2 c. fresh basil, chopped
Shaved or grated parmesan cheese, for garnish

Place 2 c. chicken or vegetable broth and quinoa in a saucepan and bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until the quinoa has absorbed all the liquid.  Place in a large bowl and set aside.

While the quinoa cooks, heat the olive oil in a large skillet over medium heat.  Add the shallot and saute until tender, about 2 minutes.  Add garlic and crushed red pepper and saute for 30 seconds, stirring constantly.  Add kale and zucchini and increase the heat to medium high.  Season with salt and pepper and saute for 2 minutes.  Add the corn and sun dried tomatoes and continue to saute for another 2 minutes.  Add remaining 1/2 c. chicken or vegetable broth and scrape up any brown bits that are on the bottom of the pan.  

When the broth is nearly evaporated pour the veggie mixture into the bowl with the quinoa.  Add the basil and stir to combine.  Taste and add salt and pepper as needed.  Serve topped with shaved or grated parmesan cheese (not pictured because I topped individual servings as we ate them.)  This is delicious hot, room temperature or even cold as a salad!

Makes 10 side dish servings (146 calories each serving) according to my calculator on loseit.com