This delicious side is a great start to a full meal as it contains plenty of vegetables and a whole grain in the quinoa. Add a protein source such as chicken or turkey and you are all set
Ingredients
Directions
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.
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
