Summer Squash, Corn, and Tomato Quinoa Skillet - Slender Kitchen
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Summer Squash, Corn, and Tomato Quinoa Skillet

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310
Calories 
49g
Carbs 
9g
Fat 
13g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

One of the meatless meals I make the most often is quinoa bowls or skillets packed with veggies. Not only are they simple and nutritious, they are packed with flavor when you add herbs, fresh citrus juice, and fresh veggies. For this simple quinoa skillet, I love the combination of summer squash, cherry tomatoes, corn, and basil. Everything comes together with a touch of olive oil, garlic, lemon juice, balsamic vinegar, and Parmesan cheese to make a delicious dish. You could substitute zucchini, canned diced tomatoes, and any fresh herbs depending on what you have on hand. You can also add some extra protein and fiber by adding chickpeas or white beans to the mix.

Prep Time

Summer Squash, Corn, and Tomato Quinoa Skillet

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup rainbow quinoa
  • 1 tbsp. olive oil
  • 2 U garlic cloves, minced
  • 2 U summer squash, sliced
  • 2 cups kale, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, defrosted, or canned and drained)
  • 1/4 cup Parmesan cheese
  • 1/4 cup basil, chopped
  • 1 U lemon
  • 2 tbsp. balsamic vinegar

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 310
Calories from Fat 79
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
9%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 5mg
2%
Sodium 154mg
7%
Total Carbohydrate 49g
16%
Dietary Fiber 7g
26%
Sugars 8g
Protein 13g

Directions

  1. Cook the quinoa according to package directions.
  2. Meanwhile heat the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the summer squash, kale, tomatoes, and corn. Cook until kale is wilted and summer squash is tender, about 7-8 minutes.
  3. Stir in the quinoa. Top with Parmesan cheese, basil, lemon juice, and vinegar.
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