Summer Vegetable Quinoa
Vegetable Quinoa! Bursting with sweet tomatoes, zucchini and asparagus this veggie filled meal is delicious and filling!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- 1 serving equals ~1 1/4 cup.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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