5.0 from 3 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 servings
Calories: 139 kcal
Course:
Side Dish
Cuisine:
American , Vegetarian
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!
Cup of Yum
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 Information
Calories
139kcal
(7%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
8mg
(3%)
Sodium
262mg
(11%)
Potassium
363mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
721IU
(14%)
Vitamin C
31mg
(34%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 139
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 262mg | 11% |
| Potassium | 363mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 31mg | 34% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.