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You are here: Home / Recipes / One Pot Veggie Quinoa

One Pot Veggie Quinoa

Published on October 13, 2014 Updated on February 14, 2020 By Gunjan Leave a Comment

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This One Pot veggie Quinoa is creamy and a perfect weeknight dinner! Hassle-free and loaded with fiber and whole grains it makes a complete family meal.

Top view of one pot veggie quinoa


One Pot Veggie Quinoa with herbs and cashew cream after a long tiring day. That was the thought that came to mind last week when I was out for some work, came home late and my hungry family was waiting for me.

I was exhausted and wanted to cook something healthy and just one dish and I was in no mood to baby sit any dish.

Since, I was in a hurry to feed my family I added all the vegetables that was there in my refrigerator.

Then, I wanted a creamy texture to it and yet healthy so I decided to add cashew cream. Its creamy texture simply enhances the flavor and the presentation of this dish. It gives a certain different flavor to any dish. I quickly added quinoa and water and cooked until done.

Ingredients for One Pot Veggie Quinoa

Olive oil

Garlic

Basil

Oregano

Crushed pepper flakes

Onion

Tomatoes

Green bell pepper

Mushrooms

Cauliflower

Broccoli

Carrots

Cashew cream

Ketchup

Quinoa

Water

Salt

How to make this One Pot Veggie Quinoa

  • Firstly, I heated oil in a Dutch and flavored the oil with herbs.
  • Secondly, I sauteed onion in it.
  • Then, I tossed in all the vegetables and cooked for a while.
  • Thereafter, I mixed in tomatoes and let it cook until tomatoes start to release their juice.
  • Afterwards, I stirred in cashew cream followed by ketchup.
  • Subsequently, I mixed in quinoa, water and salt.
  • Later, I stirred them well and cooked until all the liquid was absorbed.
  • Lastly, I garnished with more pepper flakes and enjoyed!

Half view of one pot veggie quinoa


 

 

 

 

 

 

 

 

 

 

As soon as I placed the pot on the dining table, One Pot Veggie Quinoa was consumed within minutes and my family loved it.

I was content with the fact that I was able to satisfy my family’s tummy with delicious and yet healthy dish.

You may also like:

One Pot Peanut Butter Tempeh Curry

Teriyaki Tofu Quinoa Bowl

Red Wine Vinegar Tofu with Quinoa

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram.

Top view of one pot veggie quinoa
Print Recipe

One Pot Veggie Quinoa Meal

This One Pot veggie Quinoa is creamy and a perfect weeknight dinner! Hassle-free and loaded with fiber and whole grains it makes a complete family meal. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: one pot, veggie quinoa, veggie quinoa bowl, veggie quinoa recipe
Servings: 4
Calories: 478kcal
Author: Gunjan

Ingredients

  • 2 tbsp olive oil
  • 1 tsp chopped garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp crushed pepper flakes
  • 1 cup chopped onion
  • 6 whole white mushrooms (sliced)
  • 1 cup chopped green bell pepper
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup crinkled carrots
  • 3 whole roma tomatoes (blanched, peeled and chopped)
  • 1/2 cup cashew cream - see notes
  • 1 tsp salt or as per taste
  • 1 tbsp tomato ketchup
  • 1 1/2 cups rinsed quinoa
  • 3 cups water

Instructions

  • Heat oil in a wok or a Dutch. Add, garlic, basil, oregano and pepper flakes.
  • Immediately add onions to it and saute until golden brown.
  • Add green pepper, broccoli, cauliflower and cover and cook for few minutes. The veggies should be slightly soft but crunchy.
  • Add crinkled carrots and saute for 1 minute. Add tomatoes and again cover and cook for few minutes, until the tomatoes release its juice.
  • Stir in cashew cream cook for only 2 minutes.
  • Add salt, ketchup and quinoa. Saute until quinoa is well coated.
  • Add water, cover and cook until water is absorbed and quinoa is well cooked. This may take about 10-15 minutes.
  • Garnish with more crushed pepper if required and serve hot.

Notes

  • For cashew cream - In a blender combine 1/4 cup raw cashew nuts, 1/4 cups water and 1 tbsp nutritional yeast flakes. Blend it until smooth and creamy. 
  • Tip to blanch tomatoes quick - in a microwavable bowl put tomatoes and add enough water to cover half of the bowl. Microwave it for 3-4 minutes on high. Once done, you see cracks on the outer cover. Take them out and let them cool, then peel.
  • This recipe tastes best when served immediately. Refrigerate the leftovers for abut 3-4 days. 
  • For non - vegan option - you may use 1/2 cup burrata cheese instead of cashew cream. 

Nutrition

Calories: 478kcal | Carbohydrates: 54g | Protein: 20g | Fat: 21g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 616mg | Fiber: 3g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg

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Filed Under: Dinner, Gluten Free, Recipes, Special Diet, Vegan

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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