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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olive oil, or more if needed
sweet onion (such as Vidalia®), chopped
garlic, minced, or to taste
1 1/4 cups
ground black pepper
baby spinach leaves
1 (15 ounce) can
garbanzo beans, drained and rinsed
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.
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.
A little bland as a meal, but extremely good as a side.
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!
Love this recipe. This has become a staple for us. We have been eating quinoa for many years, and this recipe was a nice variation.
easy and delicious. food like this could turn anyone into a vegetarian :)
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Vegetable Medley
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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