Quinoa Vegetable Medley

Quinoa Vegetable Medley

21
Crystal 1

"I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it."

Ingredients

1 h {{adjustedServings}} servings 314 cals
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Nutrition

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  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.
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Reviews

21
  1. 22 Ratings

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This was a good base recipe but the cooking times are very off in my opinion. I hate overcooked veggies. I would make the following changes. Cut down to 1 C of broth, the veggies create a lot of...

I could really tell that this was a recipe thrown together with ingredients left in the fridge rather than a real study of what would go together well. There was not much flavor. We didn't love ...

Absolutely wonderful. Followed the recipe as written. YUM!!