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Garden Vegetables with Lemon-Scented Quinoa

24441r60271 1GVLSQuinoaV2
Try this recipe with a different cooked grain, such as rice, couscous or barley.
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Try this recipe with a different cooked grain, such as rice, couscous or barley.
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ingredients
  • 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 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 teaspoon Salt
    2 cups Water
    1 cup uncooked Quinoa
    1 tablespoon fresh Lemon Juice
    2 teaspoons finely shredded Lemon peel
    Prepare quinoa as directed on package, adding salt to water. Remove from heat; stir in lemon juice and lemon peel. Cover to keep warm.
  • 2
    1 bag (12 ounces) Green Giant® Valley Fresh Steamers® frozen Garden Vegetable Medley
    Meanwhile, cook garden vegetable medley as directed on bag.
  • 3
    2 tablespoons Butter or Olive Oil
    1 medium Yellow Bell Pepper (cut into 1/2-inch squares)
    1/2 cup thin strips Red Onion 
    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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