Vegetable confetti quinoa

Chock full of vegetables and colour this satisfying side dish is delicious served alongside chicken or turkey for dinner. 

by Emily Richards PH Ec.
236 cal Serves 4-6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Vegetable confetti quinoa on a wooden plate and a wooden spoon

Ingredients

Directions

  1. Step 1

    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.

  2. Step 2

    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 pepper. Stir into quinoa mixture with basil.

Tips

  • Use up leftovers in a salad and add some chickpeas and a splash of vinegar for a full meal lunch idea.

Nutritional information

Per serving (1⅓ cups /325 mL)

Calories
236
Protein
7 g
Sodium
137 mg
Potassium
579 mg
Total fat
5 g
Saturated fat
1 g
Carbohydrates
42 g
Fibre
6 g
Sugars
9 g
Added sugars
3 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.

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