Vegetable Quinoa Recipe

Toast and cook quinoa

Place a fine-mesh sieve under cold running water and rinse 1 cup quinoa thoroughly until water runs clear; drain well. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed quinoa and toast, stirring, for 2 minutes until aromatic. Add 2 cups vegetable broth and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm.

Prepare vegetables

While quinoa cooks, dice the onion, carrot, bell pepper, and zucchini; mince the garlic; measure peas and chop spinach and parsley.

Sauté vegetables

In a large skillet or sauté pan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and carrot and cook, stirring occasionally, for 4–5 minutes until the onion is translucent and carrot begins to soften. Add the red bell pepper and zucchini and continue to cook for 3–4 minutes more until they begin to soften. Push vegetables to the side and add the minced garlic; cook 30 seconds until fragrant.

Add peas and spinach

Stir in 1 cup peas and 2 cups chopped spinach; cook for 1–2 minutes until spinach wilts and peas are heated through. Season the vegetables with 1/2 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning as needed.

Add the fluffed quinoa to the skillet with the vegetables and toss gently to combine over low heat for 1–2 minutes so flavors meld. Zest the lemon directly into the pan, then squeeze the lemon juice (about 1–2 tablespoons) over the mixture and drizzle 1 tablespoon extra-virgin olive oil. Stir in 2 tablespoons chopped parsley. If using, fold in 2 tablespoons toasted pine nuts or chopped almonds for crunch. Taste and adjust salt, pepper, and lemon as desired.

Transfer to a serving bowl and serve warm or at room temperature as a side dish. Leftovers keep covered in the refrigerator for up to 3 days.