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Garden Vegetables with Lemon-Scented Quinoa

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  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings
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This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.

Ingredients

1
cup uncooked quinoa
2
cups water
1/2
teaspoon salt
2
teaspoons finely shredded lemon peel
1
tablespoon fresh lemon juice
1
bag (12 oz) frozen garden vegetable medley
2
tablespoons butter or olive oil
1
medium yellow bell pepper, cut into 1/2-inch squares
1/2
cup thin strips red onion

Steps

  • 1 Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
  • 2 Meanwhile, cook garden vegetable medley as directed on bag.
  • 3 In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.
  • 1 Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
  • 2 Meanwhile, cook garden vegetable medley as directed on bag.
  • 3 In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

Expert Tips

It's important to rinse quinoa well before using it to remove the bitter-tasting and naturally occurring saponin coating (nature's insect repellent) that forms on the outside of the kernel.

For a variation on this recipe, substitute a different cooked grain, such as rice, couscous or barley, for the quinoa.

Nutrition Information

No nutrition information available for this recipe
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