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–+ servings

Quinoa Vegetable Medley

194kcal
5 from 1 vote
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Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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.
Servings 6
Course Side Dish
Cuisine American

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

  1. Cook the quinoa according to package directions.
  2. 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.
  3. 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.
  4. Sprinkle with salt and pepper and garnish with parsley (optional)

Nutrition

Serving1cupCalories194kcalCarbohydrates34gProtein6gFat5gSaturated Fat1gSodium8mgPotassium438mgFiber4gSugar2gVitamin A119IUVitamin C12mgCalcium25mgIron2mg

Notes

Note - Cook Quinoa in stock instead of water for additional flavor.

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