Quinoa Vegetable Medley

Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 314 Calories

Ingredients

• 1 teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup mushrooms, sliced
• 1 ¼ cups vegetable broth
• 1 small zucchini, chopped
• ½ teaspoon sea salt
• 1 tablespoon olive oil, or more if needed
• 1 cup baby spinach leaves
• 1 sweet onion (such as Vidalia®), chopped
• 1 cup quinoa, rinsed
• 3 cloves garlic, minced, or to taste

Recipe Instructions

Step 1

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.