mixed spring veggies next to quinoa on a plate with utensils
Quinoa with Garden Vegetables
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A veggie packed, high protein side dish or light main meal that takes advantage of all the summer garden vegetables.
Course: Entree, Side Dish
Cuisine: dairy free, egg free, gluten free, nut free, oil free, soy free, vegan
Servings: 4
Calories: 241 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 cup quinoa
  • 1 1/2 cups water
  • juice of 1/2 lime
  • 1 red onion , sliced thin
  • 1/4 cup vegetable broth
  • 1/2 medium zucchini (cut in half lengthwise and sliced thin) (about 2 cups)
  • 2 cloves garlic (minced)
  • salt/pepper to taste
  • 8 oz sweet green peas
  • 3-4 large swiss chard leaves (stems removed, chopped) (about 2 cups)
  • 2 tbsp dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1/8 tsp salt (or to taste)
Instructions
  1. Rinse quinoa in a fine sieve under cold water. Place quinoa, water and lime juice in the Instant Pot with valve sealed and set for 1 minute. When finished, press stop and let it sit for 10 minutes. Open valve and lid and fluff quinoa. (Alternately, cook quinoa on the stovetop according to package directions, adding in the juice of 1/2 lime.)
  2. While the quinoa is cooking, whisk together the dijon mustard, maple syrup, balsamic vinegar and 1/8 tsp salt and set aside.
  3. Heat a sauté pan over medium heat. When hot, pour in the vegetable broth and red onion slices. Cook the onion, stirring occasionally for about 3-4 minutes or until starting to soften. (If the pan gets too dry, add another 1 tbsp of vegetable broth at a time just so the onions don't stick).

  4. Add the garlic, zucchini and a sprinkle of salt/pepper and sauté 2 minutes until starting to soften, stirring occasionally.
  5. Add the green peas, swiss chard and dressing. Stir and heat through for another 2 minutes.
  6. Plate the quinoa with the vegetable mixture on top...or just mix it all together. Serve immediately.
Nutrition Facts
Quinoa with Garden Vegetables
Amount Per Serving
Calories 241 Calories from Fat 27
% Daily Value*
Fat 3g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 514mg22%
Potassium 543mg16%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 8g9%
Protein 9g18%
Vitamin A 2850IU57%
Vitamin C 25.6mg31%
Calcium 50mg5%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.