Veggie Quinoa with Zucchini and Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian quinoa bowl with roasted zucchini, corn, bell pepper, and fresh herbs, topped with crumbled feta. Hearty and colorful, it works as a light lunch or dinner side that's great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dry quinoa
- 1 ½ cups water
- ½ tsp salt (plus any extra to taste)
- ¼-½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 TBSP extra virgin olive oil
- 1 small yellow onion
- 2 ears sweet corn (or 1 cup frozen kernels)
- 1 medium zucchini squash ((approx. 2 cups chopped))
- 1 red bell pepper
- 2 cloves fresh garlic
- ¼ cup chopped fresh cilantro leaves
- 2-3 TBSP chopped scallions
- ½ cup crumbled feta
- tomatoes
- chopped kale or spinach
- broccoli or cauliflower
- snow peas
- green beans
- mushrooms
- carrots
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 317mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1115mg
- Calcium
- 185mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.