Vegetable Quinoa

Total Time:
1 hr 20 min
35 min
45 min

4 to 6 servings

  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1 teaspoon minced fresh ginger
  • 1 small carrot, peeled and cut into 1/4-inch dice
  • 1/2 red and yellow bell pepper, seeded and cut into 1/4 inch dice
  • 1/2 cup each thawed frozen petite peas and corn kernels
  • salt and freshly ground black pepper
  • 1/2 cup finely sliced scallions
  • 2 tablespoons chopped fresh mint
  • 1/4 cup very finely chopped almonds
  • Soak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil.

  • Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat.

  • Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper

  • Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately.

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    Recipe courtesy of Food Network Kitchen