Go Back
Delicious Quinoa Vegetable Medley Recipe

Quinoa Vegetable Medley

This Quinoa Vegetable Medley is a perfect blend of protein-packed quinoa and colorful vegetables, creating a dish that is not only visually appealing but also incredibly nourishing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Quinoa Vegetable Medley
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 unit onion chopped
  • 2 cloves garlic minced
  • 1 unit bell pepper diced
  • 1 unit zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Medium Saucepan
  • Large Skillet
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Fork

Method
 

  1. Step 1: Rinse the quinoa under cold water in a fine mesh strainer to remove the saponin.
  2. Step 2: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  4. Step 4: Add the minced garlic and cook for an additional minute until fragrant.
  5. Step 5: Stir in the diced bell pepper and zucchini, cooking for about 5-7 minutes until tender.
  6. Step 6: Add the halved cherry tomatoes and dried oregano, cooking for another 2-3 minutes. Season with salt and pepper to taste.
  7. Step 7: Gently fold the cooked quinoa into the sautéed vegetables and mix well to combine.
  8. Step 8: Serve warm, garnished with fresh parsley.

Notes

This dish keeps well in the refrigerator, making it an ideal choice for meal prep. Store any leftovers in an airtight container for up to 4 days.