Two Peas & Their Pod · by Maria Lichty
Quinoa with Grilled Summer Squash & Green Beans
NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 30%
CARBS 71G56% OF CAL
9G FIBER0G ADDED11G INTRINSIC51G OTHER11G TOTAL SUGAR
FAT 19G34% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy quinoa topped with grilled zucchini, summer squash, and green beans, finished with a balsamic vinaigrette and fresh basil. A light, vegetable-forward summer meal.
maingrain bowl🥄 saucepan♨️ grillgluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of salt
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 1 1/2 cups green beans (ends snapped off)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and black pepper (to taste)
- 1/3 cup freshly chopped basil leaves
- Extra balsamic vinegar and olive oil (for drizzling over dish, optional)
- Salt and pepper (to taste)
- 1/3 cup Parmesan cheese (for garnish, optional)
At a glance
PER SERVING · TIME 35M
CAL 26%·PRO 30%
CARBS 71G56% OF CAL
9G FIBER0G ADDED11G INTRINSIC51G OTHER11G TOTAL SUGAR
FAT 19G34% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 991mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 980mg
- Calcium
- 120mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.