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Quinoa with vegetables | Easy One pot plant-based vegan and vegetarian meal ideas.
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5 from 5 votes

Quinoa with Vegetables | Easy Vegan Meal

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 204kcal
Author: Kushi

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.

Nutrition

Calories: 204kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 325mg | Potassium: 541mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4399IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2mg