Easy Quinoa With Veggies Recipe

quinoa with veggies

My first and fondest memory of quinoa was back in college when my health-conscious roommate Courtney and I made a trip to a new grocery store near our dorm. Courtney was always the healthiest eater of the group, and this day she happened to be on the hunt for this new product: quinoa. Only Courney didn’t know how to produce the word, since it wasn’t “mainstream” yet, and I sure as hell had never even heard of it myself. We asked a young kid stocking the shelves where the quinoa was located, and he laughed at our pronunciation.

I didn’t start to eat quinoa myself regularly until recently. Now that I live with James- who also eats really healthily- I’m always on the lookout for new, healthy foods to try for us. I’d bought a few of the flavored quinoas to have as a side dish, but wanted something more fresh. When all else fails, use some olive oil, garlic and veggies to make a meal. So that’s what I did!

Cooking the peppers and onions in the olive oil, garlic and spices mixture really bring out the flavors and makes the quinoa actually have a taste. Chickpeas (you can also add in corn or edamame if you prefer) add a different texture to the meal that James and I really enjoyed. Chickpeas make everything better.

 cookied quinoa

sauteed veggies

 

Ingredients

  • 1 cup dry quinoa
  • 1 cup water
  • salt & pepper to taste
  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 can of chickpeas
  • 1/2 tsp cumin
  • 1 tsp oregano

Instructions

  • Bring the quinoa, water, and salt to a boil in a large saucepan.
  • Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes (or just read the directions on the box).
  • Drain and set aside.
  • Meanwhile, heat the olive oil in a saucepan over medium heat.
  • Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes.
  • Add the red and green peppers and onion and continue cooking until the pepper softens, about 5 minutes.
  • Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and chickpeas.
  • Serve hot or cold.

13 Comments

  1. I need to eat more quinoa- I cut pasta out of my diet as a staple a few years ago (saving it for special occasions or if I was really having a craving, but didn’t make it on the regular), and this is such a healthier grain option. I think I have some quinoa in the pantry… I should make this one night this week for dinner! 🙂

  2. This looks delicious and I’m definitely going to try it! I grew up eating pretty healthily but my husband did not, so we’re gradually figuring out what works for both of us and quinoa is something we both love. I’m like you though…I want to move beyond it just being a side, so this is perfect and I like that it’s meatless (always good to mix in)!

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