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Warm Veggie Quinoa Salad- loaded with mushrooms, broccoli and sweet peas. Just 10 ingredients, simple and nutritious.
I swear the best recipes come to me when I have nothing to eat in the house, and I have to get creative. This meal was one of those times. I had some leftover cooked quinoa and veggies lying around and threw it all together to create this tasty dish. Gotta love it!
How to make this warm veggie quinoa salad:
In a medium pot, add the olive oil over medium-high heat. Add the quinoa and stir. Cook for 5-6 minutes, stirring occasionally until the water is absorbed and the quinoa is starting to brown. Add 1 3/4 cups of water and bring to a boil.
Reduce heat, cover and simmer until the moisture is absorbed, about 15 minutes. When done, transfer the cooked quinoa to a medium bowl.
While the quinoa is cooking, add the olive oil to a large skillet over medium-high heat. Add the mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until the mushrooms are starting to soften but still a little firm.
Add the sweet peas, salt, and garlic powder. Reduce the heat to medium and cook, stirring occasionally, until the sweet peas are no longer frozen and warm throughout, about 3-4 minutes.
Remove from heat, and add the mushroom/broccoli mix to the bowl of quinoa. Do not rinse skillet.
Place the same medium skillet back on the stove over medium heat and add the pine nuts, stirring constantly for 2-3 minutes or until slightly toasted. Watch carefully so they don’t burn; you’ll start to smell the pine nuts toasting.
Transfer the pine nuts to the quinoa mix, add the Aleppo pepper and lemon juice and stir. Serves 4.
Warm Veggie Quinoa Salad (Vegan, Gluten Free)
Pin RateIngredients
- 2 teaspoons + 1 tablespoon olive oil - divided
- 1 cup uncooked quinoa - rinsed
- 1 3/4 cups water
- 1 cup chopped white mushrooms
- 1 cup broccoli florets - cut into small pieces
- 1 cup frozen sweet peas - not canned
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/3 cup pine nuts
- 3/4 teaspoon Aleppo pepper - optional, but highly recommended
- 2 tablespoons fresh lemon juice
Instructions
- In a medium pot, add olive oil over medium-high heat. Add quinoa and stir. Cook for 5-6 minutes, stirring occasionally until water is absorbed and quinoa is starting to brown.
- Add 1 3/4 cups water and bring to a boil. Reduce heat, cover and simmer until moisture is absorbed, about 15 minutes. When done, transfer the cooked quinoa to a medium bowl.
- While the quinoa is cooking, add olive oil to a large skillet over medium-high heat. Add mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until mushrooms are starting to soften but still a little firm. Add sweet peas, salt, and garlic powder. Reduce heat to medium and cook, stirring occasionally, until sweet peas are no longer frozen and warm throughout, about 3-4 minutes. Remove from heat, and add the mushroom/broccoli mix to the bowl of quinoa. Do not rinse skillet.
- Transfer the pine nuts to the quinoa mix, add the Aleppo pepper and lemon juice and stir. Serves 4.
Kathy says
We love this quick and easy recipe! Taste and texture are incredibly interesting, and overall the combination is spot-on! Super healthy, short list of ingredients, fast prep-to-table time. We snuck in a few more veggies (heaping cups instead of level cups) and might even sneak in more next time. And, yes, there will be a next time. 🙂
Christin McKamey says
Awesome!! So glad you loved it Kathy! =)
Kathy says
This is actually a 10-star recipe because me and Mom both voted 5 stars (and that has only happened once before). I made the quinoa in an Instant Pot rather than stove-top, and was a bit heavy-handed with the veggies (more like 1.5 cups each of broccoli, peas, and mushrooms). While it might keep 1-2 days in the fridge, I guarantee it will be devoured long before! This is a definite repeat recipe!
Christin McKamey says
Hi Kathy, you are so kind. Wow!! =) I’m so very happy you and your Mom both loved this recipe. Thanks so much!!
Bonnie Goodman says
I came across your recipe while looking for quinoa salad inspiration! Looking forward to making it for a quinoa loving client. Much thanks!
Christin McKamey says
Thanks so much Bonnie!=)
MTMC says
i love the mushrooms and love this recipe. definitely going to try this. thanks
Christin says
Thanks! I hope you enjoy it. =)