Quinoa Vegetable Medley

Name: Quinoa Vegetable Medley
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 30 grams 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; 96 milliliters mushrooms, sliced; 1 Tbsp olive oil, or more if needed; 170 grams quinoa, rinsed; 1 teaspoons sea salt; 1 sweet onion (such as Vidalia®), chopped; 294 milliliters vegetable broth; 1 small zucchini, chopped

Quinoa Vegetable Medley might be just the side dish you are searching for. One portion of this dish contains roughly 14g of protein, 8g of fat, and a total of 330 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up olive oil, mushrooms, zucchini, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, you might also like recipes such as Vegetable Quinoa Medley, Roasted Fennel & Vegetable Medley with Quinoa, and Rainbow Quinoa with Chorizo-Vegetable Medley.

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