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Garden Vegetables with Lemon-Scented Quinoa


Looking for an easy, modern side dish this holiday season? Add a twist of lemon with this recipe. Just five simple steps, and made from start to finish in less than 30 minutes, it makes a simple side or a great meatless dinner.

Prep Time: 30 Min
Start to Finish: 30 Min
4 servings


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 bag (12 oz) Green Giant® garden vegetable medley
  • 2 tablespoons butter or olive oil
  • 1 medium yellow bell pepper, cut into 1/2-inch squares
  • 1/2 cup thin strips red onion


  1. Prepare quinoa as directed on package, adding salt to water. Remove from heat; stir in lemon juice and lemon peel. Cover to keep warm.
  2. Meanwhile, cook garden vegetable medley as directed on bag.
  3. In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook, stirring frequently, until vegetables are crisp-tender, 3 to 5 minutes. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

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