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.

Course

Main Dish, Side Dish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 1 large Shallot minced
• 2 Cloves Garlic minced
• 1-2 Carrots finely chopped
• ½ Red Bell Pepper finely chopped
• ¼ cup Vegetable Stock
• ¼-½ cup Spring Water
• 1 Potatoes “Russet” chopped
• 1 cup Broccoli chopped
• ½ Lime freshly juiced
• ½ teaspoon Garlic Powder
• ½ teaspoon Paprika
• ½ teaspoon Onion Powder
• ½ teaspoon Dried Oregano
• ¼ teaspoon Ground Cumin
• 1½-2 cups Quinoa cooked
• 2 tablespoons Fresh Cilantro
• 1 tablespoon Jalapeños chopped {optional}

Course Main Dish, Side Dish Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 1 large Shallot minced 2 Cloves Garlic minced 1-2 Carrots finely chopped ½ Red Bell Pepper finely chopped ¼ cup Vegetable Stock ¼-½ cup Spring Water 1 Potatoes “Russet” chopped 1 cup Broccoli chopped ½ Lime freshly juiced ½ teaspoon Garlic Powder ½ teaspoon Paprika ½ teaspoon Onion Powder ½ teaspoon Dried Oregano ¼ teaspoon Ground Cumin 1½-2 cups Quinoa cooked 2 tablespoons Fresh Cilantro 1 tablespoon Jalapeños chopped {optional}

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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