Garden Vegetables with Lemon-Scented Quinoa

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
390mg
16%
Potassium
550mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
22%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.