Print

Sunny quinoa with vegetables

cooked quinoa with vegetables, sunflower seeds and sliced shallots in steel pan.

Sunny quinoa with vegetables serves up tasty goodness with an easy-to-prepare loaded vegan dinner including artichoke hearts, peas and marinated shallots.

Ingredients

Scale

Quick-marinated shallots

  • 1 ½ cups shallots, peeled, cut in half and sliced into half-moons (3-4 shallots)
  • 1/3 cup orange juice
  • 1 Tbsp. apple cider vinegar

Quinoa with vegetables

  • 2 carrots, diced
  • 1 red or orange bell pepper, diced
  • 2 cups button mushrooms, chopped (about 4 large mushrooms)
  • 2 cloves garlic, minced
  • 1 tsp. dried tarragon
  • 1 tsp. dried thyme
  • ½ tsp. dried dill
  • 1- 15 oz. (400 gm.) can artichoke hearts in water (or use 1 box frozen), cut into quarters
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth (you can also use water or add 1 veggie stock cube)
  • 2 cups frozen peas
  • 3 scallions, white and green parts, sliced thin
  • Zest and juice of 1 lemon
  • ¼ cup raw or unsalted sunflower seeds
  • Salt and pepper to taste

Instructions

  1. To make the marinated shallots: In a small bowl, combine the orange juice and vinegar, then mix in the shallots, being careful to moisten all of them. Cover and allow the shallots to marinate. Mix them once or twice.
  2. Heat a medium pot or larger skillet over medium heat and add the red pepper, carrot, and mushrooms. Sauté the vegetables for 5 minutes until they start to soften, and the mushrooms release their moisture.
  3. Add the garlic, tarragon, thyme, and dill and stir for 30 seconds.
  4. Add the artichokes, quinoa and vegetable broth. Raise the heat to a low simmer and cover the pot. Cook for 15 minutes until the liquid is absorbed.
  5. Add the frozen peas, scallions, and the lemon zest and juice. Mix everything well and cover the pot for 2-3 minutes until the peas are heated through.
  6. Mix in the sunflower seeds right before serving and add salt and pepper to taste.
  7. Serve with the marinated shallots on the side.

Notes

  • If you reheat leftovers on the stove, add a bit of water or use a steamer basket. It also reheats well in the microwave.
  • I used white quinoa for this recipe, but you can substitute red or black quinoa or a mix in the same amount, liquid and cooking time.
  • We really liked the sweetness of red pepper for this dish, but it’s equally great with a yellow or orange pepper.

Keywords: Quinoa with vegetables

Sharing is Caring

Help spread the word. You're awesome for doing it!