WEEKDAYS 1e|12c|p

Garden Vegetables with Lemon-Scented Quinoa

Green Giant
Servings: 4
1 to 30 min

Try this recipe with a different cooked grain, such as rice, couscous or barley.

  • Ingredients
  • step-by-step directions
Garden Vegetables with Lemon-Scented Quinoa
  • 1 cup uncooked Quinoa
  • 2 cups Water
  • 1/2 teaspoon Salt
  • 2 teaspoons finely shredded Lemon peel
  • 1 tablespoon fresh Lemon Juice
  • 1 bag (12 ounces) Green Giant® Valley Fresh Steamers® frozen Garden Vegetable Medley
  • 2 tablespoons Butter or Olive Oil
  • 1 medium Yellow Bell Pepper (cut into 1/2-inch squares)
  • 1/2 cup thin strips Red Onion
  • Prepare quinoa as directed on package, adding salt to water. Remove from heat; stir in lemon juice and lemon peel. Cover to keep warm.
  • Meanwhile, cook garden vegetable medley as directed on bag.
  • In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook, stirring frequently, until vegetables are crisp-tender, 3 to 5 minutes. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.  
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