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.

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.

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.)

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.

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?

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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