GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA

Garden Vegetables with Lemon-Scented Quinoa image

This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.

Provided by Betty Crocker Kitchens

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
2 teaspoons finely shredded lemon peel
1 tablespoon fresh lemon juice
1 bag (12 oz) frozen garden vegetable medley
2 tablespoons butter or olive oil
1 medium yellow bell pepper, cut into 1/2-inch squares
1/2 cup thin strips red onion

Steps:

Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
Meanwhile, cook garden vegetable medley as directed on bag.
In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g