Confetti Quinoa
Brighten up your table with Confetti Quinoa, a colorful and nutrient-packed dish that's as vibrant as it is delicious! This easy-to-make recipe combines fluffy quinoa with a rainbow of sautéed vegetables, including red, yellow, and green bell peppers, sweet carrots, and juicy corn, all tossed in a zesty lime dressing. Infused with aromatic garlic, red onion, and a sprinkle of fresh parsley, this dish delivers bold flavors in every bite. Perfect as a healthy side dish or a light vegetarian main course, Confetti Quinoa is gluten-free, packed with plant-based protein, and ready in just 35 minutes. Serve it warm or at room temperature for a crowd-pleasing dish that's as beautiful to look at as it is to eat! Keywords: colorful quinoa recipe, healthy quinoa dish, gluten-free quinoa recipe, vegetarian quinoa side.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced green bell pepper
- 1 medium, grated carrot
- 1 small, diced red onion
- 2 minced garlic cloves
- 1 cup frozen corn
- 2 tablespoons, chopped parsley
- 1 zest and juice lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
Combine the quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced red, yellow, and green bell peppers, grated carrot, and diced red onion to the skillet. Sauté for 5 minutes or until the vegetables are tender.
Stir in the minced garlic and frozen corn. Cook for another 2-3 minutes until the garlic is fragrant and the corn is heated through.
Add the cooked quinoa to the skillet with the vegetables and stir to combine evenly.
Season the mixture with salt, black pepper, lime zest, and lime juice. Stir well.
Remove from heat and garnish with freshly chopped parsley.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
