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Confetti quinoa

February 11, 2014 Recipes

Number of servings: 4


1½ cups low-sodium vegetable stock or water
1 cup quinoa, thoroughly rinsed and drained
½ teaspoon salt
½ teaspoon black pepper
1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans and corn


  1. Add vegetable stock or water to medium saucepan.
  2. Bring stock or water to a boil over medium-high heat.
  3. Stir in quinoa, salt and pepper.
  4. Switch heat to low and cover pot with lid.
  5. Cook until liquid is evaporated and quinoa is tender, about 15 minutes.
  6. Remove lid and stir in veggies with a fork. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
  7. Serve immediately or place into an airtight container and refrigerate for up to five days.

Nutritional information

Calories: 190
Total Fat: 2.5 grams
Cholesterol: 0 milligrams
Sodium: 320 milligrams
Carbohydrates: 35 grams
Protein: 7 grams