KidsHealth
KidsHealth.org


The most-visited site
devoted to children's
health and development


Confetti Quinoa

Note: If you don't have quinoa, substitute brown rice or whole-wheat couscous, but be sure to adjust the cook time as needed.

Prep Time: 20 minutes

What you need:

  • 1-1/2 cups low-sodium vegetable stock or water
  • 1 cup quinoa, thoroughly rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen chopped, mixed vegetables (such as peas, carrots, green beans, corn)
Equipment and supplies:
  • Medium saucepan with a tight-fitting lid
  • Measuring cups
  • Measuring spoons
  • Fork

What to do:

  1. Add vegetable stock or water to medium saucepan.
  2. Bring vegetable stock or water to a boil over medium-high heat.
  3. Stir in quinoa, salt, and pepper.
  4. Switch heat to low and cover pot with lid.
  5. Cook until water is evaporated and quinoa is tender, about 15 minutes.
  6. Remove lid and stir in veggies with a fork.
  7. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
  8. Serve immediately or place into an airtight container and refrigerate for up to 5 days.

Serves: 4

Serving size: 1 cup

Nutritional analysis (per serving):

190 calories
7g protein
2.5g fat
0g sat. fat
35g carbohydrate
5g fiber
0mg cholesterol
320mg sodium
1g sugars

Note: Nutritional analysis may vary depending on ingredient brands used.

Reviewed by: Mary L. Gavin, MD

Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

© 1995- The Nemours Foundation. All rights reserved.

Images provided by The Nemours Foundation, iStock, Getty Images, Corbis, Veer, Science Photo Library, Science Source Images, Shutterstock, and Clipart.com