Vegetable Confetti Quinoa
Chock full of vegetables and colour this satisfying side dish is delicious served alongside chicken or turkey for dinner. Use up leftovers in a salad and add some chickpeas and a splash of vinegar for a full meal lunch idea.
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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.
Estimated Cost Per Serving:
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.