Recipes / Lunch

Sauteed Summer Veggies and Quinoa - Lunch Version

Plan This Recipe Print

Sauteed Summer Veggies and Quinoa - Lunch Version

Kim
The Cook
4 Servings
13 Ingredients
3 Comments

Sauteed Summer Veggies and Quinoa is a light summer lunch or dinner featuring healthy grains, zucchini, and sweet corn. Summer in a bowl!

Read More
4 Servings
13 Ingredients
3 Comments

Ingredients

  • 1 cup rinse and drain Quinoa
  • 2 cups Chicken Broth/Stock
  • 2 tablespoons Butter #1
  • 2 cups peel and chop Corn, On the Cob
  • 1 ½ cups dice Zucchini
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 tablespoons Butter #2
  • 1 cup Cheddar Cheese, Shredded
  • ¼ cups chop Cilantro, Fresh
  • ¼ cups dice Green Onion (Scallion)
  • ¼ teaspoons Chili Powder
  • ½ teaspoons Garlic Powder

Containers

Supplies

  • Labels

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. Place quinoa and chicken broth in a saucepan and bring to a boil.
  2. 9501440 Upgrade to a paid membership 93233 to unlock all instructions 90736
  3. 4858163 Upgrade to a paid membership 99781 to unlock all instructions 18306
  4. 601967 Upgrade to a paid membership 88252 to unlock all instructions 89436
  5. 1754344 Upgrade to a paid membership 45463 to unlock all instructions 28153
  6. 1835675 Upgrade to a paid membership 15505 to unlock all instructions 70552
  7. 9117752 Upgrade to a paid membership 48147 to unlock all instructions 5732
  8. 4813587 Upgrade to a paid membership 678 to unlock all instructions 7005

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 5358828 Upgrade to a paid membership 68686 to unlock all instructions 49602

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

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

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

Categories

traditional, spring, summer, egg-free, real-food, all-in-one-meal, gluten-free, nut-free, soy-free, fish-free, shellfish-free

Categories

traditional, spring, summer, egg-free, real-food, all-in-one-meal, gluten-free, nut-free, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. 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 🙂

    Reply

  2. This was tasty fresh, but we weren’t impressed with it at all after being frozen. It got watery and took on a very “off” taste. Not one I’d recommend for freezer cooking.

    Reply

    1. Hi Laura! We’re sorry to hear you weren’t a fan of this recipe. You are right – freezing veggies does sometimes change the taste/texture. Hope you find a better fit next time!

      Reply