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    Home » Diet » Gluten Free Recipes

    Quinoa Primavera

    5 from 1 vote
    Posted October 26, 2014 (last updated July 28, 2022) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

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    This Quinoa Primavera is a delicious healthy twist on a classic pasta dish that you love.  Kid-friendly and easy to make, this is the perfect weeknight side or vegetarian main.
    Quinoa Primavera
    I’ve talked at length at how difficult it is to get my kids to eat healthy.

    Guys, it is a DAILY struggle, but one I'm determined to win.

    Once upon a time it was all about hiding the veggies.

    Quinoa Primavera
    The problem with that? My boys caught on began to mistrust everything I gave them. (I probably shouldn't have tried to sneak mashed butternut squash in their grilled cheese.)

    Quinoa Primavera

    These days, its all about keeping things simple. I take a much more direct approach and focus on veggies that are the least objectionable. I also try to offer a bit of variety, because little palates change all that time.

    I know I’m not the only mom out there who struggles with the dinnertime dilemma.

    Quinoa Primavera

    Today's Quinoa Primavera is just the kind of recipe I like to feed to my kids. It comes together in less than 15 minutes, is packed with vegetables and kid friendly.

    What are your tips for feed your little ones healthy?

    If You Like This Quinoa Primavera You May Also Like:

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    Quinoa Primavera

    Print Recipe
    5 from 1 vote

    Quinoa Primavera

    This Quinoa Primavera is a delicious healthy twist on a classic pasta dish that you love.  Kid-friendly and easy to make, this is the perfect weeknight side or vegetarian main.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Quinoa
    Servings: 6
    Calories: 183kcal
    Author: Wendy Polisi

    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves minced garlic optional
    • 1 frozen Primavera vegetable blend
    • ½ cup milk or unsweetened almond milk
    • 1 tablespoon cornstarch
    • 1 cup vegetable or chicken broth
    • 1 teaspoon salt
    • ½ teaspoon fresh ground black pepper
    • 2 cups cooked quinoa
    • 2 ounces Parmesan cheese grated (optional)
    • 3 tablespoons chopped Parsley
    US Customary - Metric

    Instructions

    • Heat oil in a large sauté pan over medium heat. Add garlic and cook for 30 seconds. Add Bird’s Eye vegetables and cook for 5 minutes.
    • In a small bowl whisk together milk and cornstarch. Add to vegetable mixture and cook for 2 minutes. Add broth, salt and pepper and cook for 3 minutes longer. Stir in quinoa and cook until heated through, adding additional broth if necessary.
    • Serve warm with cheese and parsley

    Notes

    To make this recipe vegan, omit the Parmesan and use almond milk.

    Nutrition

    Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 553mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 1.1mg

     

    Quinoa Primavera

    Filed Under:

    Gluten Free RecipesMain Dish RecipesQuinoa RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Your support means the world to me! If you loved this recipe, I would be grateful if you left a star rating while leaving a comment. Star ratings go a long way in helping other food enthusiasts discover and enjoy my recipes online.

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      Rating




    1. Shannon Graham

      February 20, 2018 at 6:18 pm

      5 stars
      I would really like to try this recipe.

      Reply

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