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Parmesan Zucchini Corn Quinoa

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Parmesan Zucchini Corn Quinoa

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Course: Lunch
Cuisine: American
Keyword: Parmesan Zucchini Corn Quinoa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 458kcal


  • 1 cup quinoa, uncooked
  • 4 medium zucchini
  • 2 clove garlic, minced
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 tablespoon olive oil
  • 8 3/4 ounce corn, canned
  • 1/4 teaspoon basil, dried
  • 1/8 cup cilantro
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 medium lime
  • 1/8 cup Parmesan cheese, shredded

Serve With

  • 1/2 medium honeydew


  • Cook quinoa as directed on package.
  • Dice zucchini, mince garlic, drain and rinse chickpeas; set all aside separately.
  • In a large skillet, heat olive oil over medium. Cook and stir garlic for 1 minute.  Add zucchini, chickpeas, drained corn, basil, chopped cilantro, oregano, thyme, salt and pepper. Mix well and cook for 4 minutes. Remove from heat.
  • Add quinoa and spritz with juice of 1/4 lime; toss to coat evenly. Sprinkle with Parmesan cheese.
  • Serve warm or cold with cubed honeydew on the side.
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Calories: 458kcal | Carbohydrates: 68g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 833mg | Fiber: 12g | Sugar: 17g

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