Quinoa Vegetable Medley

Name: Quinoa Vegetable Medley
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters baby spinach leaves; 425 grams garbanzo beans, drained and rinsed; 2 stalks celery, chopped; 3 cloves garlic, minced, or to taste; 1 teaspoon ground black pepper; 237 milliliters mushrooms, sliced; 1 Tbsp olive oil, or more if needed; 237 milliliters quinoa, rinsed; 1 teaspoons sea salt; 1 sweet onion (such as Vidalia®), chopped; 296 milliliters vegetable broth; 1 small zucchini, chopped

Quinoa Vegetable Medley requires roughly 1 hour from start to finish. This side dish has 334 calories, 14g of protein, and 9g of fat per serving. This recipe serves 4. A mixture of olive oil, quinoa, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. 31 person have tried and liked this recipe. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Salt And Pepper