Quinoa with tender spring vegetables

Quinoa (pronounced keen-wah)is a wonder grain and a wonderful substitute for rice. It is an exceptional source of protein and contains all eight amino acids. If you are a vegetarian/vegan then this definitely is something to lookout for!
It is also a good source of dietary fibre and vitamin B and iron.

The recipe that I have mentioned below gets all its taste from the seasoned vegetables and the nutty flavor of quinoa. There is absolutely no need to add additional spices or flavorings.


  • 1-1/2 cups quinoa
  • 1/2 cups zuchinni cut into 1 inch pieces
  • 1 cup brocolli florets
  • 1/2 cup carrots
  • 1/2 cup yellow, green and red peppers
  • freshly ground pepper powder
  • salt
  • olive oil

Cook the quinoa in a large saucepan by bringing it to boil in 3 cups water. Reduce heat, cover and cook for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
Alternatively, you can pressure cook the quinoa as you cook rice.
Cook the vegetables in a large saucepan till they are tender. Make sure not to overcook the vegetables and transfer them to a bowl of cold water to maintain color and crispness.
Now in a kadai/ wok heat the olive oil and toss the vegetables in. Add salt and freshly ground pepper powder and stir for 2 minutes.

Add the cooked quinoa and mix well.


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