Vegetable confetti quinoa
Chock full of vegetables and colour this satisfying side dish is delicious served alongside chicken or turkey for dinner.
236 cal Serves 4-6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1Combine 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.
Step 2In 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 pepper. Stir into quinoa mixture with basil.
Use up leftovers in a salad and add some chickpeas and a splash of vinegar for a full meal lunch idea.
Per serving (1⅓ cups /325 mL)
- 7 g
- 137 mg
- 579 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- 42 g
- 6 g
- 9 g
- Added sugars
- 3 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
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