Quinoa Vegetable Medley Recipe - Allrecipes.com
Quinoa Vegetable Medley Recipe
  • READY IN 1 hr

Quinoa Vegetable Medley

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Apr 06, 2011

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.

Most Helpful Critical Review
Apr 13, 2011

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.

Mar 29, 2011

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

Dec 28, 2010

A little bland as a meal, but extremely good as a side.

Feb 17, 2013

The nicest thing about this recipe is how easy it is to customize to your personal taste. I didn't have all the suggested vegetables on hand so I used what I did have. I like a plate to have color so I replaced the zucchini with red pepper (I also happened to be out of zucchini) and I replaced the garbanzos with toasted almonds. I think toasting the quinoa was an inspired idea, it really gives it a nice flavor. Thanks Crystal

Jan 27, 2012

This recipe worked great. We added basil and parsley along with salt and pepper since some of the reviews said this was bland--worked great!

Feb 03, 2011


May 16, 2012

This was great because it's the perfect dish to add your own take to. I added a tbsp of cumin and a tsp of turmeric for extra flavor and it was fantastic. I also didn't bother to run to the store for mushrooms, but I didn't miss them. If you want to add more liquid this can be whisked into a soup.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 603 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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