In a medium saucepan, bring water to a boil; add quinoa. Cover and simmer 15 minutes or until water is absorbed. Set aside.
Recipe
Main Dish
Pesto Zucchini and Quinoa Salad
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. quinoa, dry | ||
| 1 c. water | ||
| 3 medium zucchini | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 2 clove(s) garlic, minced | ||
| 1 c. Hy-Vee frozen sweet cut golden corn, thawed | ||
| 1 (15-oz.) can Hy-Vee chickpeas, drained and rinsed | ||
| ¼ c. green onions, sliced | ||
| ¾ c. Hy-Vee Select pesto Genovese | ||
| 2 tbsp. fresh lemon juice | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste |
Things To Grab
- Medium saucepan with lid
- Spiralizer
- Paper towels
- Large skillet
Directions
Spiralize zucchini and trim down into smaller noodles. Set aside on paper towels and allow excess water to be absorbed.
In a large skillet, heat oil over medium-high heat. Add garlic, spiralized zucchini, and corn. cook 3 to 4 minutes or until heated through.
Add chickpeas, onions, and pesto to zucchini mixture. Cook for an additional 1 to 2 minutes. Stir in lemon juice and season, to taste, with salt and pepper.
Nutrition facts
Servings
370 Calories per serving
1-1/2 cups
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 46g
- Protein: 12g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
KCCI January 21st, 2018