Garden Vegetables with Lemon-Scented Quinoa
Updated Oct 14, 2016
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.
Garden Vegetables with Lemon-Scented Quinoa
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
-
Step2Meanwhile, cook garden vegetable medley as directed on bag.
-
Step3In 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.
Nutrition
280
Calories
8g
Total Fat
8g
Protein
43g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 80
- 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
3Tips from the Betty Crocker Kitchens
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