Name: Herbed Lemon Quinoa with Spring Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup RiceSelect® Tri-Color Quinoa; 2 cups vegetable broth; 1 lemon, zested and juiced, divided; 3 tbsp olive oil, divided; 3 tsp salt, divided; 1 tsp pepper, divided; 2 cloves garlic, minced; 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 small zucchini, diced; 1 cup snap peas, trimmed; 1 cup cherry tomatoes, halved; 1 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; 1 tbsp fresh dill, chopped

Instructions

Prepare quinoa according to package directions. Replace water with vegetable broth. Once the liquid is absorbed, stir in the lemon zest, 1/2 of lemon juice, 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Set aside.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add the asparagus and zucchini, and sauté for 3 minutes until slightly tender.
Add the snap peas and cherry tomatoes, cooking for another 2 minutes until all veggies are tender.
Add the quinoa to the skillet with the vegetables. Add remaining lemon juice and olive oil. Toss gently to combine. Stir in the parsley, basil, and dill. Season with remaining salt and pepper. Can be served warm or chilled.