Veggie Quinoa with Zucchini and Corn
Vegetarian and gluten-free to boot, this Veggie Quinoa with Zucchini and Corn makes a delicious side dish to serve with lunch or dinner. It's great for meal prep and a fantastic way to load up on veggies!
Servings 8 servings
Calories 139kcal
Ingredients
- 1 cup dry quinoa
- 1 ½ cups water
- ½ tsp salt plus any extra to taste
- ¼-½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 TBSP extra virgin olive oil
- 1 small yellow onion
- 2 ears sweet corn or 1 cup frozen kernels
- 1 medium zucchini squash (approx. 2 cups chopped)
- 1 red bell pepper
- 2 cloves fresh garlic
- ¼ cup chopped fresh cilantro leaves
- 2-3 TBSP chopped scallions
- ½ cup crumbled feta
OPTIONAL EXTRA VEGGIES
- tomatoes
- chopped kale or spinach
- broccoli or cauliflower
- snow peas
- green beans
- mushrooms
- carrots
Instructions
- First rinse and drain quinoa using a mesh strainer/sieve.
- Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-14 minutes or until quinoa is fluffy and the liquid has been absorbed. Remove from heat and fluff with a fork.
- While the quinoa cooks, measure out remaining ingredients and sauté the vegetables.
- Heat oil in a skillet over medium-high heat and sauté the onion for about 5 minutes. Once translucent, add corn, zucchini, bell pepper, and garlic. Cook for an additional 5-8 minutes or until all the vegetables are cooked through and tender.
- Stir in the salt, pepper, cumin, and garlic powder. Next add the cooked quinoa.
- Season further with fresh cilantro and scallions and mix well. Taste the mixture and add any additional salt, pepper, and spices to taste.
- Upon serving, add crumbled feta cheese on top and dive in while it's hot!
Notes
To enhance the flavor of the vegetables and quinoa, I add a mixture of spices, fresh herbs, and feta. If making any swaps or omitting ingredients you may want to play around with how you season the dish. For a Mediterranean vibe, a blend of Italian or Greek seasonings would be fun to try!
Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 262mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 2mg
