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American Family Children's Hospital

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Quinoa and Garden Fresh Vegetables

Combine any of your favorite fresh vegetables with quinoa for a great side dish or serve it as an entrée for a summer luncheon. Quinoa is one of the few plant foods that is a complete protein. It has a wonderful nutty texture and it cooks as easy as rice.


Serves 10



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  • 4 cups fat-free chicken broth
  • 2 cups quinoa
  • 1 cup chopped tomato
  • 1 cup chopped onions
  • 1 cup chopped zucchini
  • 1 cup chopped peppers
  • 1 cup corn
  • 1/2 cup chopped parsley


  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup fresh basil
  • salt and pepper to taste



  1. In a large saucepan, add chicken broth and bring to a boil. Add quinoa, stir and cover pan. Bring to a boil, reduce heat and continue to boil gently for 20 minutes. Remove cover and fluff with a fork. Continue to cook over warm heat, uncovered, until broth has been absorbed. Pour cooked quinoa on a large rimmed baking pan to cool to room temperature.

  2. In a large bowl, combine tomatoes, onion, zucchini, peppers, corn, and parsley. Add cooled quinoa. In a small food processor combine all dressing ingredients. Pour over quinoa and vegetables. Stir to mix well. Cover and refrigerate until ready to serve.

Note: 2 cups raw quinoa will make 8 cups of cooked quinoa. Choose any variety of fresh vegetables.



Nutrition Facts


Calories: 211

Total fat: 4 g

Saturated fat: 0 g

Cholesterol: 0 mg

Sodium: 247 mg

Carbohydrates: 38 g

Fiber: 5 g

Sugar: 4 g

Protein: 8 g