Swap Ready

Sauteed Summer Veggies and Quinoa

love recipes that feature seasonal veggies. So obviously summer is a super fun time for me to experiment with different combinations from the abundance of summer produce from my co-op and farmers markets. This dish features corn and zucchini, two summer favorites, along with plenty of protein from quinoa and cheese, and fresh cilantro for extra flavor. It makes a colorful summer lunch or the perfect side dish to accompany your summer grilling.

Sauteed Summer Veggies and Quinoa


Kim @ onceamonthmeals.com, adapted from How Sweet It Is


  • 1 cup dry quinoa (rinse if directed on package)
  • 2 cups chicken broth (homemade preferred)
  • 2 Tablespoons butter #1
  • 2 medium ears sweet corn, cut off the cob
  • 1.5 cups diced zucchini
  • 2 Tablespoons butter #2
  • 1 cup shredded cheddar cheese
  • 0.25 cups chopped cilantro
  • 0.25 cups chopped green onions
  • 0.25 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • salt and pepper to taste


Place quinoa and chicken broth in a saucepan and bring to a boil. Reduce heat and simmer about 15 minutes until quinoa is tender. Meanwhile, melt butter #1 over medium heat. Add corn and zucchini and saute 8-10 minutes until they start to brown. Season with salt and pepper to taste. When quinoa is cooked, remove from heat and stir in butter #2 and cheese. Combine vegetable mixture and quinoa mixture. Then stir in cilantro, green onions, chili powder, garlic powder, salt and pepper.

Freezing Directions:

Prepare as directed above. Cool quinoa. Divide among freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and reheat.

Servings: 4


**conversion chart image provided by Erik Spiekermann

3 Responses to “Sauteed Summer Veggies and Quinoa”

  1. Heather says:

    I am all about quinoa anything these days – I love all of the fun summer flavors in this version!

    SO great to meet you this week girl! I had a blast :)

Leave a Reply

After hitting submit your comment will await moderation.