Quinoa with Corn and Zucchini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 160.8
- Total Fat: 4.4 g
- Cholesterol: 2.7 mg
- Sodium: 465.3 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.6 g
- Protein: 6.3 g
View full nutritional breakdown of Quinoa with Corn and Zucchini calories by ingredient
Introduction
This is a very tasty dish, easy to make and nutritionally rich. Enjoy! (Source is Martha Rose Shulman. Thanks Martha!) This is a very tasty dish, easy to make and nutritionally rich. Enjoy! (Source is Martha Rose Shulman. Thanks Martha!)Number of Servings: 8
Ingredients
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1 c. Quinoa
3 C chicken or vegetable stock
1/2 tsp salt
1 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 can sweet corn (1 C), or kernels from one ear of corn
1 med. zucchini, diced
1 med summer squash, diced
2-4 Tbsp fresh cilantro, chopped.
Directions
Place quinoa in a bowl, cover with water and let sit for five minutes. Rinse until water runs clear.
Bring stock to a boil in a medium saucepan. Heat a separate saucepan and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the hot stock and salt, then bring to a boil quickly. Reduce heat, cover pan and let simmer for 15-20 min, until quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan, cover pan an let sit for 10 minutes.
Heat olive oil in a large skillet over medium heat and add the onion. Heat, stirring, until tender, about 5 minutes. Add the garlic, corn and squash. Season with salt and pepper, and cook, stirring until squash is tender, about 5-8 minutes. Stir in the quinoa and heat through. Add herbs for garnish.
Serving Size: Makes at least 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMULLEN2.
Bring stock to a boil in a medium saucepan. Heat a separate saucepan and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the hot stock and salt, then bring to a boil quickly. Reduce heat, cover pan and let simmer for 15-20 min, until quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan, cover pan an let sit for 10 minutes.
Heat olive oil in a large skillet over medium heat and add the onion. Heat, stirring, until tender, about 5 minutes. Add the garlic, corn and squash. Season with salt and pepper, and cook, stirring until squash is tender, about 5-8 minutes. Stir in the quinoa and heat through. Add herbs for garnish.
Serving Size: Makes at least 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMULLEN2.