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Prep 30min
Total30min
Servings4
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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
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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.
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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.
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