Ingredients
Quinoa and Broth
- 1 cup uncooked quinoa (rinsed well)
- 2 cups broth (chicken or vegetable)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon onion powder
Add-ins
- 1 cup shredded zucchini (loosely packed)
- 1 cup grated yellow cheddar cheese
- 1/2 cup plain Greek yogurt
- Salt & pepper to taste
Instructions
- Cook Quinoa: Combine the rinsed quinoa, broth, garlic powder, ground mustard, and onion powder in a sauce pot. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, cover the pot and reduce heat to low. Let it simmer gently until all the liquid is absorbed and the quinoa is tender, about 15-20 minutes.
- Add Zucchini and Cheese: Remove the lid and stir in the shredded zucchini, grated cheddar cheese, and plain Greek yogurt until the cheese melts and the mixture is creamy and well combined.
- Season: Taste and adjust seasoning with salt and pepper as needed. Serve warm as a nutritious side or a light main dish.
Notes
- Rinsing quinoa thoroughly removes its natural bitterness.
- Use vegetable broth to make this recipe vegetarian, or chicken broth for richer flavor.
- Shredded zucchini adds moisture and nutrition without overpowering the dish.
- Greek yogurt adds creaminess while increasing protein content.
- Feel free to substitute cheddar cheese with a sharper cheese for more flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
