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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.
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 183kcal

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

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