Confetti Quinoa

Chef’s Note: If you don’t have quinoa, substitute brown rice or whole-wheat couscous, but be sure to adjust the cook time as needed.


  • 1½ cups low-sodium vegetable stock or water
  • 1 cup quinoa, thoroughly rinsed and drained
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn


  1. Add vegetable stock or water to medium saucepan.
  2. Bring stock or water to a boil over medium-high heat.
  3. Stir in quinoa, salt, and pepper.
  4. Switch heat to low and cover pot with lid.
  5. Cook until liquid is evaporated and quinoa is tender, about 15 minutes.
  6. Remove lid and stir in veggies with a fork.
  7. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
  8. Serve immediately or place into an airtight container and refrigerate for up to 5 days.

Yields: 4 servings
Serving Size: 1 cup

Nutrition Information per Serving:
Calories: 190
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 320mg
Total Carbohydrate: 35g
Fiber: 5g
Sugars: 1g
Protein: 7g

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