Quinoa Salad with Summer Veggies and Pine Nuts

Kiss My Whisk

Ready in: 20 minutes
Servings: 2
Gluten Free

Ingredients

  • 1/2 tablespoon butter
    Milk, Eggs, Other Dairy
  • 1-1/2 cups quinoa, cooked according to package directions
    Pasta and Rice;Health Foods
  • 1 ear corn, kernels removed
    Produce
  • 3 garlic cloves, minced
    Produce
  • 1-1/2 cups green beans, snapped
    Produce
  • 1/2 to 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/3 cup shredded parmesan cheese
    Cheese
  • 1 teaspoon pepper
    Spices and Seasonings
  • 1/3 cup pine nuts, toasted
    Produce;Baking
  • 1 teaspoon salt
    Spices and Seasonings
  • 3 scallions, chopped
    Produce
  • 2 yellow squash
    Produce

Steps

  • Heat olive oil over medium high heat in stove top pan. Once heated add garlic and cook for 1/2 minute, then add squash and green beans. Season with salt and pepper and cook for about 6 to 8 minutes, until vegetables become tender. Reduce heat to medium and stir in corn, pine nuts,butter and parmesan cheese. Cook for about 3 more minutes, stirring around so butter melts. Season with more salt or pepper if needed, stir in scallions and serve.

Nutrition

  • Calories: 485.88  cal  (24.29%)
  • Fat: 28.97  g  (44.57%)
  • Saturated Fat: 6.62  g  (41.35%)
  • Carbohydrates: 45.45  g  (15.15%)
  • Sugar: 11.14  g  (12.38%)
  • Cholesterol: 18.86  mg  (6.29%)
  • Sodium: 1479.54  mg  (64.33%)
  • Protein: 18.71  g  (37.41%)
  • Manganese: 3.34  mg  (166.86%)
  • Vitamin K: 67.67  µg  (64.45%)
  • Vitamin C: 48.06  mg  (58.25%)
  • Phosphorus: 537.04  mg  (53.7%)
  • Magnesium: 193.26  mg  (48.32%)
  • Folate: 153.49  µg  (38.37%)
  • Vitamin B6: 0.77  mg  (38.32%)
  • Fiber: 8.78  g  (35.12%)
  • Vitamin B2: 0.59  mg  (34.75%)
  • Copper: 0.69  mg  (34.28%)
  • Potassium: 1141.96  mg  (32.63%)
  • Calcium: 294.44  mg  (29.44%)
  • Vitamin B1: 0.42  mg  (27.76%)
  • Zinc: 3.97  mg  (26.44%)
  • Iron: 4.72  mg  (26.2%)
  • Vitamin E: 3.91  mg  (26.05%)
  • Vitamin A: 1269.77  IU  (25.4%)
  • Vitamin B3: 3.71  mg  (18.53%)
  • Selenium: 8.32  µg  (11.89%)
  • Vitamin B5: 0.95  mg  (9.54%)
  • Vitamin B12: 0.21  µg  (3.43%)

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