Quinoa Primavera

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Quinoa Primavera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.8
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 347.9 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Quinoa Primavera calories by ingredient
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Introduction

A light pilaf that is filled with protein (quinoa has the highest protein content of any grain) and good nutrients A light pilaf that is filled with protein (quinoa has the highest protein content of any grain) and good nutrients
Number of Servings: 4

Ingredients

    1 cup quinoa
    2 cups water
    salt
    2 tablespoons extra-virgin olive oil
    3 garlic cloves, minced
    1 small carrot, cut into 1/4-inch dice (1/2 cup)
    1 celery stalk, cut into 1/4-inch dice (1/2 cup)
    1/2 red bell pepper, finely diced (1/2 cup)
    1/2 green bell pepper, finely diced (1/2 cup)
    1/2 cup edamame (or can be substituted for fresh or frozen peas)
    2 scallions, white part only, thinly sliced
    fresh ground black pepper
    1/4 cup parsley, chopped

Directions

Heat a small saucepan over medium-low heat. Add the quinoa and cook, stirring constantly for about 5 minutes (grains should be dry and fragrant). Then add the water and 1/2 teaspoon of salt, cover, simmer and let cook for about 15 minutes or until the quinoa is tender. Do NOT stir the quinoa while simmering.

Combine olive oil and garlic in a large skillet and place it over medium heat. When the oil is hot and garlic is aromatic add the carrots and saute for 1 minute. Stir in the celery, peppers, edamame (or peas), and scallions. Saute just long enough for the veggies to heat through, about 1-2 minutes. Stir in the hot quinoa and season to taste with salt and black pepper...stir in parsley and serve immediately.

This serves at least 4 people as a hearty side dish (or can be a main dish for vegetarians)

Number of Servings: 4

Recipe submitted by SparkPeople user WICKET23.

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Member Ratings For This Recipe


  • Incredible!
    9 of 9 people found this review helpful
    I used mushrooms instead of the edamame.

    I don't toast the quinoa, and its just fine.

    Once the vegetables are sauteed, instead of parsley sprinkle some oregano or some basil atop it and smell the aroma.. heavenly.

    Even my veggie hating husband loved this one!
    - 6/8/08

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  • Very Good
    4 of 4 people found this review helpful
    Made this for Earth Day Dinner. I followed the recipe as posted except for my additon of sugar snap peas. I especially liked toasting the quinoa before cooking it. Lovely aroma and nutty taste. I will make this again, it's easy, pretty and delicious. I plan to use organic veggie broth for extra yum! - 4/23/09

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  • Incredible!
    4 of 5 people found this review helpful
    I added Thai red curry paste, 1 tsp. and cabbage. It tasted delicious. Great way to use quinoa. I used the Red Inca variety. - 7/3/08

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  • Good
    4 of 4 people found this review helpful
    Tasty. I substituted veggie broth for the water, and yellow pepper for the green. Calorie change was minimal, but protein content still too low. I had to supplement with extra firm tofu, sauteed in a little non-stick cooking spray and some fresh herbs. That made it really yummy. - 8/27/07

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  • Very Good
    3 of 3 people found this review helpful
    First time trying quinoa. Easy to follow recipe, I substituted chick peas for the edamame. - 3/30/10

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