Garlic Lemon Quinoa with Vegetables
Quinoa with vegetables is a fantastic way to use up all of the leftover bits of veggies. This ready to go quinoa gets a little “bulking up” from the addition of sautéed mushrooms, peppers and green beans. Use whatever vegetables you have, this recipe is meant to be flexible!
This Garlic Lemon Quinoa with Vegetables recipe is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
A fast and easy side makes it to the table in under 15 minutes. Sometimes, I love to putter about in the kitchen. Then, there are days that I feel like my hair is on fire. This is a side for those days.
Garlic Lemon Quinoa with Vegetables
I’ve made so many variations of this dish that I’ve lost count at this point. I’ll be honest, there are a handful of recipes here for grain and/or quinoa salads, but the majority of the ones I make are flying by the seat of my pants.
It’s always seasonal (unless I’m just really craving something) and most of the time, like now, I use whatever leftover veggies I have in the fridge. As you can see in the photo below, the quinoa is ready to go.
It has grilled zucchini, butternut squash and tomatoes already mixed in. I decided to turn it into a veg-heavy side dish, so I could use up what I had in my fridge and bulk it up a bit to make it more filling.
Quinoa is one of my go-to sides for a few reasons. It’s fast, it’s easy and it’s gluten-free. I’m not gluten intolerant, but if I’m serving a crowd (and I usually am), it’s one less thing to think about.
Also, it’s good for you and it’s tasty. There you have it, many reasons to have quinoa with vegetables for dinner or as a side. If I were going to have this as my main for dinner, I’d add a bit of grilled chicken or shrimp on top and dinner would still be done in less than 30 minutes.
These frozen sides from Sprout’s are a lifesaver for busy nights. Especially during the back-to-school season when most people are even busier than usual. It’s a timesaver, it’s delicious, it’s good for you and there are 4 varieties to choose from. Use this as inspiration to create your own quinoa dish and tag me using #pookspantry on Instagram! I’d love to see what you create.
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Used to make this recipe:
- Non-Stick Skillet
- The BEST workhorse Chef’s knife – my everyday knife
- Microplane for grating cheese and zesting lemon (for extra lemony flavor)
- Citrus Juicer
- Or THIS juicer! (For those with arthritis or a not so strong grip)
- Wide, shallow bowls
What Can I Serve With This?
- Nectarine Blue Cheese Spinach Salad
- Chicken Thighs with Charred Lemon
- Grilled Lemon Herb Shrimp Skewers
- Veggie Cakes
- Blueberry Swirl No Bake Cheesecake Bars
Garlic Lemon Quinoa with Vegetables
Ingredients
- 1 package Sprout's Quinoa Duo
- 1 clove garlic minced
- 1/2 lemon juiced
- 1 1/2 tbsp honey
- 1/4 cup bell pepper diced
- 1/4 cup sliced mushrooms sautéed
- 1/2 cup green beans cooked
- 1/4 cup red cabbage thinly sliced
- 1 tsp salt kosher
- 1/2 tsp black pepper
- 1/4 cup parmesan grated (optional)
Instructions
- In a small bowl, combine 1 clove minced garlic with the juice of half a lemon. Stir in 1 ½ Tbsp honey. Set aside.
- In a medium sauté pan over medium heat, combine one package of organic quinoa duo with 1 tsp. salt and ½ tsp. black pepper.
- Add ¼ cup diced bell pepper, ¼ cup sautéed mushrooms, ½ cup cooked, chopped green beans and ¼ cup sliced red cabbage.
- Stir to combine and cook for 5 - 7 minutes to heat through.
- Drizzle honey garlic lemon sauce over quinoa and vegetable mixture. Stir to combine and top with parmesan cheese, if using. Serve warm.
Thanks for stopping by! Have a delicious day 🙂