Vegetable Quinoa Medley
 
Prep time
Cook time
Total time
 
This is great served warm, but the leftovers can be enjoyed cold or reheated. The flavors meld more as it chills in the refrigerator.
Author:
Recipe type: Side
Cuisine: Chilean
Serves: 12 servings
Ingredients
  • 6 cups water
  • 3 cups quinoa, well rinsed
  • ½ cup pumpkin seeds
  • 1 cup diced red bell pepper
  • 1 cup diced orange or green bell pepper
  • 4 tablespoons olive oil, divided
  • 2 cups corn kernels
  • 2 tablespoon minced garlic
  • 1 cup sliced green onions
  • ½ cup sliced black olives
  • ¼ cup freshly minced parsley
  • ¼ cup lemon juice
  • 2 teaspoon salt, or to taste
  • ½ teaspoon black pepper
Instructions
  1. In a saucepan, bring the water to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender. Drain and place the cooked quinoa back in the pan, cover and let it sit, of the heat, while you cook the other ingredients.
  2. Heat ½ tablespoon of the oil in a skillet over medium heat. Add the seeds, and sauté for 3 minutes, or until toasted. Remove the pumpkin seeds to a bowl.
  3. Add the bell peppers to your skillet and sauté for 3 minutes. Add the corn and garlic, and sauté for 3 minutes. Add the green onions and sauté for 1 minute.
  4. Fluff the quinoa with a form, and transfer it to a large serving bowl. Add the toasted seeds, sautéed vegetables, remining 3½ tablespoons olive oil, olives, parsley, lemon juice, salt, and pepper, and toss to evenly combine.
Nutrition Information
Serving size: 1/12 recipe (about 1 cup) Calories: 269 Fat: 1.6g Saturated fat: 1.6g Carbohydrates: 36.3g Sugar: 2.2g Sodium: 447mg Fiber: 4.7g Protein: 8.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-vegetable-quinoa