Summer Vegetable Quinoa
Vegetable Quinoa! Bursting with sweet tomatoes, zucchini and asparagus this veggie filled meal is delicious and filling!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 397kcal
- 1 cup quinoa
- 15 ounces artichoke hearts in water drained & sliced roughly
- 2 zucchini diced
- 2 summer squash diced
- 2 cups cherry tomatoes sliced in half
- 1 bunch asparagus chopped in 3rd's
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice
- 3 tablespoons minced garlic
- 1 tablespoon red pepper flakes
- 1/2 teaspoon salt and pepper to taste
- 2 tablespoons shredded parmesan to top omit if strict Vegan
Bring a pot of water to a boil and cook quinoa according to package instructions.
Preheat oven 325 F. Prepare a baking sheet with parchment paper and placed asparagus on the baking sheet. Bake asparagus 18 minutes. Then remove from oven and cool on the pan.
While asparagus bakes, preheat a large skillet to medium-high heat. Add olive oil, lemon juice, zucchini, garlic, salt and pepper.
Cook 5-7 minutes then add tomatoes, lemon and red pepper flakes. Cook another 5-7 minutes until tomatoes and zucchini are tender.
Last add artichokes and asparagus to the skillet. Stir to combine and cook another 2 minutes to heat. Serve immediately and top with parmesan.
Serving: 1serving | Calories: 397kcal | Carbohydrates: 47g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Sodium: 469mg | Potassium: 1219mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3265IU | Vitamin C: 81.3mg | Calcium: 117mg | Iron: 6.7mg