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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.7
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 567.1 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 8.7 g
  • Protein: 8.3 g

View full nutritional breakdown of Quinoa Vegetable Medley calories by ingredient
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Quinoa Vegetable Medley

Submitted by: SARA2925

Introduction

Recipe borrowed from another sparks member, slightly modified, and originally taked from www.fatfreevegan.com

Nice subtle dish, I served with a couple of fillets of tillapia, but, I think adding chicken would be more flavorful. I added Tabasco for my hubby's lunch, and he said that enhanced the flavors even more.
Recipe borrowed from another sparks member, slightly modified, and originally taked from www.fatfreevegan.com

Nice subtle dish, I served with a couple of fillets of tillapia, but, I think adding chicken would be more flavorful. I added Tabasco for my hubby's lunch, and he said that enhanced the flavors even more.

Number of Servings: 6

Ingredients

    1 onion, chopped
    3 cloves garlic, minced
    1/4 cup quinoa (orignal recipe called out for 1-1/2cups)
    1/4 teaspoon saffron, crushed
    2 teaspoons Spanish smoked paprika
    1/2 teaspoon ground cumin
    dash cayenne
    1 14-ounce can diced tomatoes
    1 red or yellow bell pepper, chopped
    1 20-ounce can light red kidney beans, rinsed and drained
    1-1/2 cups vegetable broth
    2 medium zucchini, halved lengthwise and sliced

Directions

Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse
thoroughly.

SautÚ onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa
is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if
necessary.

Makes about 6 1-1/2 cup servings.

Serving Size:áMakes about 6 1-1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SARA2925.






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