Garden Vegetables with Lemon-Scented Quinoa

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.

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

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) Green Giant™ Steamers™ 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
  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
390mg
390%;
Total Carbohydrate
43g
43%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
4%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.