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Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree
30 min or less, Easy, Gluten Free, Lunch, Main Dishes, Salads, Side dishes, Under 400 calories, Vegan Recipes

Warm Veggie Quinoa Salad

Warm Veggie Quinoa Salad- loaded with mushrooms, broccoli and sweet peas. Just 10 ingredients, simple and nutritious. 

Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree

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!

I’m also SUPER excited because I’ve been on the search for a good (free!) backdrop for my food photography for about a year now. There are a bunch of great ones out there online, but for a good background, it can be pretty pricy ($200+!). This summer I’ve been on a ton of walks and runs around my neighborhood, always on the lookout for wood planks that I can use. But sadly, nothing was ever the right size, color, type of wood, etc.

But then, a couple days ago I was out walking and saw a table sitting at the curb, next to the trash. One side of the table needed help, with major scratches and stains, but I was hopeful, flipped it over and PERFECTION! It was the most perfect backdrop and just the right size. So I ran a block home, got in my car and drove to get the table. I only needed the top of the table so I kicked it apart with my foot and broke it off. I’m sure my neighbors’ were wondering what the hell I was going to do with the top of a table!

veggie-quinoa-with-mushrooms_7

So this recipe was the first time I used the wood backdrop…what do you think? I personally love it and anything that has a good story behind it. Someone else’s trash was my treasure. And it was free, even better.

Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree

So let’s get to the recipe…

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.

Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree

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.

Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree

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 | via veggiechick.com #vegan #glutenfree

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Warm Veggie Quinoa Salad (Vegan, Gluten Free)

Warm Veggie Quinoa Salad | via veggiechick.com #vegan #glutenfree
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1/2 cup per serving
  • Category: Vegan, Gluten Free

Ingredients

  • 2 teaspoons + 1 tablespoon olive oil, divided
  • 1 cup 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pine nuts to the quinoa mix, add the Aleppo pepper and lemon juice and stir. Serves 4.

Nutrition

  • Serving Size: 5

*This recipe makes about 2 1/2 cups of veggie quinoa. I divided that into five 1/2 cup servings.

*If you don’t have Aleppo pepper, you can use regular black pepper, but I would start with using less than the recipe states and season to taste. And I haven’t tried it, but I think a dash of cayenne pepper would be delicious if you like your food spicy.

*This veggie quinoa will last 1-2 days, covered, in the fridge.

 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • i love the mushrooms and love this recipe. definitely going to try this. thanks

    Reply
    • Thanks! I hope you enjoy it. =)

      Reply

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