In a medium saucepan, bring water to a boil; add quinoa. Cover and simmer 15 minutes or until water is absorbed. Set aside.
Servings and Ingredients
|½ c.||quinoa, dry|
|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
- Paper towels
- Large skillet
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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 46g
- Protein: 12g
KCCI January 21st, 2018