Vegan Quinoa & Vegetable Medley

Vegan Quinoa & Vegetable Medley

Since the moment I tried quinoa, I always had a liking for it! I’ve come to the point where I’d much rather have quinoa over rice any day. It is actually so simple to prepare and is so filling and nutritious. It pairs well with just about anything. Although I love mixing it with a medley of vegetables.

This recipe includes a medley of broccoli, carrots, sweet bell pepper, potatoes and quinoa. My favorite to use is the rainbow quinoa, which is a medley of the red, white and black types of quinoa. Just my personal preference you can use any of the three or you could substitute with either brown or white rice but you’d be missing the whole point of this dish..Quinoa!


Start off by chopping all vegetables {carrots, red bell pepper, potatoes and the broccoli} and set aside.

Now, add the Olive Oil to a hot skillet. Add in minced Shallot and Garlic. Let it cook about 3 minutes.

Add in the chopped carrots and red bell pepper, vegetable stock and water, chopped potatoes and the broccoli. Fold all the vegetables into the liquid.

Then add your seasoning. You could add any seasoning you like but I went with garlic and onion powders, paprika, dried oregano and cumin. Mix the spices into the vegetables. Cover and let it simmer on low about 20 minutes.

Toss in your cooked quinoa and fresh cilantro. Mix everything and remove from the heat.

Divide between serving bowls and garnish with more fresh cilantro and lime juice if desired. I added chopped Jalapeños {which is totally optional}. Serve immediately. Enjoy!


Print Recipe
Vegan Quinoa & Vegetable Medley
A simple and nutritious vegetable medley of broccoli, carrots, potatoes and red bell peppers mixed with quinoa seasoned and garnished with fresh cilantro and lime juice.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Start off by chopping all vegetables {carrots, red bell pepper, potatoes and the broccoli} and set aside.
  2. Now, add the Olive Oil to a hot skillet. Add in minced Shallot and Garlic. Let it cook about 3 minutes.
  3. Add in the chopped carrots and red bell pepper, vegetable stock and water, chopped potatoes and the broccoli. Fold all the vegetables into the liquid.
  4. Then add your seasoning. You could add any seasoning you like but I went with garlic and onion powders, paprika, dried oregano and cumin. Mix the spices into the vegetables. Cover and let it simmer on low about 20 minutes.
  5. Toss in your cooked quinoa and fresh cilantro. Mix everything and remove from the heat.
  6. Divide between serving bowls and garnish with more fresh cilantro and lime juice if desired. I added chopped Jalapeños {which is totally optional}. Serve immediately. Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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