YIELD: 4 SERVINGS 1 cup uncooked red quinoa2 cups waterVegetable oil cooking spray, as needed1 lbs. zucchini, peel on, cut into 1" pieces2 cups diced Roma tomato1 lb. artichoke hearts1 clove garlic, crushed1 tsp. finely chopped fresh oregano1 tsp. finely chopped fresh basil1 tsp. finely chopped fresh thyme3 Tbsps. lemon juice2 Tbsps. extra virgin olive oil┬╝ cup gluten-free chicken broth┬╝ cup chopped fresh cilantro 1. Rinse quinoa in cold water (necessary to get rid of bitterness). Place ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.