Quinoa Vegetable Medley

Quinoa Vegetable Medley

17 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  Crystal

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

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Adjust Servings

Original recipe yields 4 servings



  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 (17)

Rate This Recipe


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 juices which were not completely absorbed by the time the quinoa was done. Let the quinoa simmer for 10 - 15 minutes before adding your mushrooms, zucchini, etc. I would also add the garbanzos at this time. I like adding a cup of quartered cherry tomatoes as well. Simmer for about 5 more minutes. Increase spinach to 3 or 4 cups and add at the end of cooking. The spinach will wilt from the heat of the dish. Adding a few shakes of crushed red pepper adds a nice little bit of heat too.

Becca W.

Becca W.

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 it. If you do make it, add LOTS more spinach for extra nutrients and flavor. More veggies in general would be good.



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

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Amount Per Serving (4 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 51.9 g
  • 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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Roasted Vegetable Medley


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Sauteed Purple Carrot and Vegetable Medley