1 1/4 C chicken broth
3/4 C quinoa
1 1/2 C chopped zucchini
1/2 C chopped red bell pepper
2 T chopped fresh chives
2 t extra-virgin olive oil
1/4 t salt
1/4 t freshly ground black pepper
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1. Combine broth and quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Remove from heat.
2. Stir in remaining ingredients. Yield: 4 servings.
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