Savory Vegetarian Quinoa recipe

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Ingredients

2 tablespoons extra-virgin olive oil
3 carrots, chopped
1 onion, chopped
4 large mushrooms, chopped
4 cloves garlic, minced
4 cups savory vegetable broth
2 cups quinoa
1 tablespoon soy sauce
1 teaspoon ground ginger
2 cups baby kale

Nutrition Info

233.3 calories
carbohydrate: 36.5 g
cholesterol: : -
fat: 6.5 g
fiber: 5 g
protein: 8.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 372.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms, cook and stir until softened, 5 to 7 minutes. Add garlic, cook and stir until fragrant, about 1 minute.

  2. Pour broth into the pot, bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale, cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.

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