Quinoa with Vegetables is a flavorful and filling one-pot meal idea prepared with quinoa, vegetables of your liking, and a few spices. This recipe is vegan, vegetarian, and gluten-free.
Vegetables Quinoa Recipe
One-pot vegetable quinoa is a simple recipe that can be served as a vegetarian entrée (main dish) or as a side dish with grilled chicken, fish, etc. Quinoa dishes are easy to prepare, and you can make it a one-pot meal. Swap a few ingredients, and you can make quinoa pilaf (pulao), refreshing quinoa salad, quinoa bowl, quinoa and black bean mexican style, or quinoa khichdi (upma).
To make this pot vegetable quinoa recipe, I used vegetables available in my pantry, such as mushrooms, green bell pepper, carrots, beans, and sweet corn, along with a few spices like chile powder, garma masala powder, lemon juice, and cashews for crunch. This is a very flexible recipe where you can add vegetables of your liking. One of the best way to use leftover vegetables from your pantry.
Ingredients
Quinoa: Red or white, any quinoa will work. You can even try this recipe with millet instead of quinoa.
Veggies: For this quinoa with vegetables, we used carrots, green bell peppers, mushrooms, corn, green beans, and tomatoes. You can swap some veggies for zucchini, spinach, cauliflower, broccoli, Brussels sprouts, sweet potatoes, etc.
Spices: Red chile powder and garam masala powder or curry powder.
Lemon juice and cilantro: Brightens the flavor.
Cashews: Gives a nice crunch. You can add almonds instead.
Onion, ginger, and garlic: Enhances the flavor of the overall dish.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Heat oil in a pan on medium flame. Add onion and saute for 5 mins till it becomes translucent.
- Add ginger and garlic cloves and continue sauteeing for another 3 minutes or until golden in color.
- Add the mushrooms and saute for 3 to 4 minutes.
- Add carrots and green beans and cook for a minute.
- Add bell pepper and corn and cook for another 1 minute.
- Add chile powder, garam masala powder, and salt to taste and mix well.
- Add the quinoa, water, and tomato and mix well.
- Once it comes to a boil, cover and cook for 20 -25 minutes on low heat until the water is absorbed and the quinoa is cooked.
- Finally, add lemon juice, cilantro, and cashews and toss till everything is combined. Serve and enjoy.
Tips
- The water required to cook quinoa will vary with each batch and brand. So adjust accordingly and cook.
- Vegetable broth can be added to make it more flavorful instead of water.
- If you love greens, feel free to add kale, spinach, lettuce, arugula, etc.
- You can swap some veggies for zucchini, spinach, cauliflower, broccoli, Brussels sprouts, sweet potatoes, etc.
- To make it protein-rich, serve it with tofu, paneer, beans or boiled eggs, chicken, etc.
- Any leftovers can be stored in the refrigerator for 3 to 5 days.
- For additional flavor, add pepper powder and red chili flakes.
Instant pot quinoa with vegetables
- Press the SAUTE button on your IP.
- Heat oil, add onion, and saute until translucent. Add ginger and garlic cloves and cook in saute mode for another minute.
- Add mushrooms and saute for another 2 minutes.
- Add all the veggies, chile powder, garam masala powder, and salt, and mix well.
- Add rinsed quinoa and 1 ½ cups of water and mix well.
- Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes.
- Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure.
- Remove the lid and add lemon juice, coriander leaves and cashews.
- Toss the cooked quinoa and vegetables.
Recipe FAQs
You can make the same recipe with rice, any other millet, or semolina (sooji), and it will still taste good.
No. You don't have to soak quinoa before cooking. Just washing and rinsing to remove any impurities is fine.
More quinoa recipes
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Recipe card
Quinoa with Vegetables | Easy Vegan Meal
Equipment
- Pan or Pot
Ingredients
- 1 tablespoon Oil
- 1 Onion medium-sized chopped
- 1 inch Ginger
- 4 to 5 Garlic cloves finley chopped
- 6 Mushrooms sliced
- 1 cup Carrot chopped
- 1 cup Green beans chopped
- ½ to 1 cup Bell pepper chopped
- 1 cup Sweet corn frozen or boiled
- 1 teaspoon Red chile powder
- 1 teaspoon Garam masala powder curry powder
- ¾ teaspoon Salt adjust to taste
- 1 cup Quinoa washed and drained
- 2 cups Water
- 1 Tomato chopped
- 1 tablespoon Lemon juice
- 2 tablespoon chopped cilantro
- 2 to 4 tablespoon Cashews roasted
Instructions
One pot quinoa and vegetables
- Heat oil in a pan on medium flame. Add onion and saute for 5 mins till it becomes translucent.1 tablespoon Oil, 1 Onion
- Add ginger and garlic cloves and continue sauteeing for another 3 minutes or until golden in color.1 inch Ginger, 4 to 5 Garlic cloves
- Add the mushrooms and saute for 3 to 4 minutes.6 Mushrooms
- Add carrots and green beans and cook for a minute.1 cup Carrot, 1 cup Green beans
- Add bell pepper and corn and cook for another 1 minute.½ to 1 cup Bell pepper, 1 cup Sweet corn
- Add chile powder, garam masala powder, and salt to taste and mix well.1 teaspoon Red chile powder, 1 teaspoon Garam masala powder, ¾ teaspoon Salt
- Add the quinoa, water, and tomato and mix well.1 cup Quinoa, 2 cups Water, 1 Tomato
- Once it comes to a boil, cover and cook for 20 -25 minutes on low heat until the water is absorbed and the quinoa is cooked.
- Finally, add lemon juice, cilantro, and cashews and toss till everything is combined. Serve and enjoy.1 tablespoon Lemon juice, 2 tablespoon chopped cilantro, 2 to 4 tablespoon Cashews
Instant pot veggie quinoa
- Press the SAUTE button on your IP.
- Heat oil, add onion, and saute until translucent. Add ginger and garlic cloves and cook in saute mode for another minute.
- Add mushrooms and saute for another 2 minutes.
- Add all the veggies, chile powder, garam masala powder, and salt, and mix well.
- Add rinsed quinoa and 1 ½ cups of water and mix well.
- Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes.
- Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure.
- Remove the lid and add lemon juice, coriander leaves and cashews.
- Toss the cooked quinoa and vegetables.
Video
Notes
- The water required to cook quinoa will vary with each batch and brand. So adjust accordingly and cook.
- Vegetable broth can be added to make it more flavorful instead of water.
- If you love greens, feel free to add kale, spinach, lettuce, arugula, etc.
- You can swap some veggies for zucchini, spinach, cauliflower, broccoli, Brussels sprouts, sweet potatoes, etc.
- To make it protein-rich, serve it with tofu, paneer, beans or boiled eggs, chicken, etc.
- Any leftovers can be stored in the refrigerator for 3 to 5 days.
- For additional flavor, add pepper powder and red chili flakes.
Anjali
This was such an easy, tasty recipe to make for dinner last night!! I loved how healthy it was while still being super flavorful and satisfying. Will definitely make it again soon!
Neha
This quinoa turned out amazing! I loved it with a hint to garam masala.