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

Warm Veggie Quinoa Salad (Vegan, Gluten Free)

5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5
Warm Veggie Quinoa Salad-  loaded with mushrooms, broccoli and sweet peas. Just 10  ingredients, simple and nutritious. 
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Ingredients

  • 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.
  • 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.

Notes

*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.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 30.4g | Protein: 8.9g | Fat: 16.3g | Sugar: 2g
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