Fresh Veggie Quinoa Skillet - Lunch Version

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Fresh Veggie Quinoa Skillet - Lunch Version

Lisa
The Cook
6 Servings
11 Ingredients
6 Comments

Brighten up your table and your taste buds with the fresh flavors of summer in Fresh Veggie Quinoa Skillet.

6 Servings
11 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Roasted Garlic Season Salt
  • 1 ½ cups peel and chop Corn, On the Cob
  • ¼ cups dice Onion
  • ¼ cups dice Bell Pepper, Green
  • ¼ cups dice Bell Pepper, Red
  • 4 cups rinse, drain, and cook Quinoa
  • 1 ½ tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons chop Basil, Fresh
  • ½ cups Feta Cheese Crumbles

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, over medium heat, heat olive oil and Roasted Garlic Salt.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, over medium heat, heat olive oil and Roasted Garlic Salt.
  2. Add corn, onion, and peppers, sautéing just until tender, about 4 minutes.
  3. Add quinoa, honey, and lemon juice, stirring and cooking for an additional minute.
  4. Finally, stir in the feta and basil.

6 Comments

Join the discussion
  1. I love quinoa! That looks delicious. Thanks so much for the opportunity to win, I’m so excited about getting the lasagna pan and the Lawry’s seasonings!

  2. Ok…. I’m going to try quinoa. Everyone raves about it and i’ve never tried it before. Off to the grocery store!