Ingredients:
5 green onions, finely chopped
4 medium zucchini, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
3 cups water
1 chicken bouillon cube, dissolved
2 cups cooked quinoa
1 tablespoon grated orange peel
4 medium zucchini, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
3 cups water
1 chicken bouillon cube, dissolved
2 cups cooked quinoa
1 tablespoon grated orange peel
Recipe:
1. Chop green onions; dice zucchini.
2. In deep saucepan, saute vegetables in olive oil; add salt and green pepper. When vegetables are tender-crisp add cinnamon.
3. Add water and chicken stock cube to vegetables. Heat to boiling point.
4. Stir in quinoa. Cover saucepan; remove from heat and let stand 5 minutes.
5. Stir in grated orange peel.
2. In deep saucepan, saute vegetables in olive oil; add salt and green pepper. When vegetables are tender-crisp add cinnamon.
3. Add water and chicken stock cube to vegetables. Heat to boiling point.
4. Stir in quinoa. Cover saucepan; remove from heat and let stand 5 minutes.
5. Stir in grated orange peel.
Serves:
4