Quinoa Vegetable Medley
Quinoa Vegetable Medley - fluffy quinoa, corn and zucchini, with a splash of balsamic vinegar compliments any chicken or pork dish, and is hearty enough to be a meal on it's own.
Ingredients
- 1 cup quinoa cooked according to package directions
- 1 tbsp olive oil
- 1 medium onion diced
- 1 medium zucchini sliced
- 12 ounce frozen corn
- salt and pepper
- 1 tsp balsamic vinegar
- 1 tbsp parsley optional
Instructions
- Cook the quinoa according to package directions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add the onions and cook until tender, about 5 minutes. Add the zucchini to the onions and cook until tender, about 5 additional minutes. As the zucchini cooks the onions will continue cooking to translucent. Add the frozen corn to the skillet and cook until the corn is heated thru, 4-5 minutes.
- Fluff the cooked quinoa and add to the vegetables in the skillet, mixing thoroughly. Add balsamic to the mixture starting with 1/2 tsp and mix thoroughly. Add additional balsamic to taste. Remove from heat.
- Sprinkle with salt and pepper and garnish with parsley (optional)
Chef Tips
Note - Cook Quinoa in stock instead of water for additional flavor.
Nutrition Facts
Nutrition Facts
Quinoa Vegetable Medley
Serving Size
1 cup
Amount per Serving
Calories
194
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
8
mg
0
%
Potassium
438
mg
13
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
119
IU
2
%
Vitamin C
12
mg
15
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.