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Garden Vegetables with Lemon-Scented Quinoa

  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

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. ...MORE+ LESS-

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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
80
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
30%
30%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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