Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 servings

Ingredients

  • 1 cup Quinoa rinsed
  • 1 cup Vegetable Broth low sodium
  • 1/2 tsp Orange Rind grated
  • 1/2 cup Orange Juice
  • 2 tsp Canola Oil
  • 1 Onion diced
  • 2 cloves Garlic minced
  • 1 Carrot shredded
  • 1 Zucchini shredded
  • 1 Red Pepper diced
  • 1 Yellow Pepper diced
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Ground Pepper
  • 2 tbsp Fresh Basil or Parsley chopped

Instructions

  • Combine quinoa, vegetable broth, orange rind and juice in a saucepan and bring to a boil. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed and quinoa is tender. Fluff into a large bowl; keep warm
  • In a large nonstick skillet, heat oil over medium heat. Cook onion and garlic for 3 minutes or until softened.
  • Stir in carrot, zucchini, red and yellow peppers and cook for 5 minutes or until tender crisp.
  • Add salt and pepper. Stir into quinoa mixture with basil.
Nutrition Facts
Vegetable Confetti Quinoa
Calories
200
% Daily Value*
Fat
 
4
g
6
%
Carbohydrates
 
36
g
12
%
Fibre
 
5
g
21
%
Sugars
 
7
g
8
%
Protein
 
6
g
12
%
Sodium
 
340
mg
15
%
Vitamin A
 
8000
IU
160
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe contributed by Emily Richards.

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