Anna Kovel
Source: Midwest Living

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook quinoa according to package directions; transfer to a large bowl.

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  • In a large skillet heat oil over medium-high heat. Add zucchini in a single layer. Cook, without stirring, 2 to 3 minutes or until browned on one side. Add a pinch of kosher salt. Stir; reduce heat to medium. Add sweet pepper; cook 2 minutes more, stirring occasionally, until crisp-tender. Stir in paprika; transfer mixture to bowl with quinoa.

  • Stir in green onions, almonds, and 1/4 tsp. each kosher salt and black pepper. Stir in cilantro just before serving. Serve with lemon wedges.

Nutrition Facts

456 calories; fat 24g; saturated fat 3g; carbohydrates 52g; mono fat 15g; poly fat 5g; insoluble fiber 9g; sugars 4g; protein 13g; vitamin a 1949.5IU; vitamin c 74.1mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2.2mg; vitamin b6 0.6mg; folate 167.7mcg; sodium 171mg; potassium 788mg; calcium 111mg; iron 4.5mg.
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