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

Ingredients

  • 1 cup Quinoa rinsed
  • 1 cup Vegetable Broth
  • 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 Yello 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
Amount per Serving
Calories
200
% Daily Value*
Fat
 
4
g
6
%
Sodium
 
460
mg
20
%
Carbohydrates
 
36
g
12
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
Vitamin A
 
8000
IU
160
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe contributed by Emily Richards.

Related recipes

Watermelon Poke Bowl
Zucchini Pepper Slaw
California Asparagus Frittata with Red Bell Pepper and Feta
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.