Description
A fresh and tasty main meal
Ingredients
Scale
- 1 1/2 cups quinoa
- 2 3/4 cups vegetable stock
- olive oil
- 1 zucchini squash, sliced and then quartered
- 1 yellow squash, sliced and then quartered
- 1 cup cooked corn (fresh or frozen)
- 2 tablespoons fresh minced parsley
- 1/8 cup coarsely chopped fresh basil
- juice of one small lemon
- 1/2 cup sliced almonds, toasted
- sea salt, to taste
- freshly ground black pepper, to taste
- lemon zest
Instructions
- Heat a few swirls of olive oil in a large skillet. Add your squash to the skillet and saute until it starts to get tender, about 5 minutes.
- Add the quinoa and stir. Add the vegetable stock and bring to a boil. Once boiling, lower the heat to medium low and cover. Allow to simmer until the liquid is absorbed, about 20 minutes.
- ~This is a good time to cook your corn if it isn’t already (I used the microwave because I only had frozen corn available), toast your almonds (just use a small pan and dry toast them over medium heat), and prepare your parsley and basil. ~
- Once the quinoa is ready, remove the cover and stir in the lemon juice, parsley, basil, and almonds. Taste and add salt and pepper to your liking. Top each serving with a some lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 6g
- Sodium: 119mg
- Fat: 13.25g
- Carbohydrates: 29g
- Protein: 8.75g