Go Back
–+ servings
quinoa corn and zucchini

Quinoa, Zucchini, and Corn in Lemon Butter Recipe

Calories110 kcal
Carbohydrates20 g
Fat2.5 g
Protein3 g
Prep Time15 minutes
Cook Time15 minutes

Ingredients

  • ½ cup uncooked quinoa
  • 2 medium zucchini - diced
  • 4 scallions - diced
  • 2 garlic cloves - minced
  • 1 cup corn canned or frozen - defrosted if using frozen, drained if using canned
  • 2 tbsp fresh lemon juice
  • 2 tbsp light butter
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

  • Cook quinoa according to package directions. Once quinoa has been cooked, place it in a large bowl and set aside.
  • Place a medium-sized skillet over medium-high heat, melt butter in it, and then add in zucchini and garlic Cook until zucchini is tender about 3-5 minutes. Then add in corn and honey and cook until heated through.
  • Now add the corn/zucchini to the quinoa, along with the scallions and lemon juice, and toss to combine. Season with salt and pepper.
  • Serve warm or at room temperature.

Nutrition

Serving: 0.75 cupCalories: 110 kcal (6%)Carbohydrates: 20 g (7%)Protein: 3 g (6%)Fat: 2.5 g (4%)Fiber: 3 g (13%)