Description
This One Pot Veggie Quinoa takes around 45 minutes from beginning to end. Watching your figure? This is a gluten free and lacto ovo vegetarian recipe and serves 4! If you have peppers, garlic, water, and a few other ingredients on hand, you can make it!
Ingredients
1 cup Broccoli florets
1/2 cup burrata
1/2 cup Crinkled carrots
1 cup Cauliflower florets
1 tsp. Dried basil
3 cloves Garlic – minced or chopped
1 cup Green peppers – chopped
1 tbsp. ketchup
2 tbsp. Olive oil
1 tsp. Oregano
1 tsp. Crushed pepper
1 1/2 cup Dry quinoa – rinsed
3 Whole Roma tomatoes – blanched, peeled and chopped
Pinch of sea salt
3 cups Water
6 Whole white mushrooms – sliced
1 cup Yellow onions – chopped
Instructions
Step 1: Heat oil in a wok/skillet/ non-stick sauce pan and add all the herbs including garlic in the warm oil.
Step 2: Immediately add onions to it and saute until golden brown.
Step 3: Add green pepper, broccoli, cauliflower and cover and cook for a few minuets. The veggies should be slightly soft but crunchy.
Step 4: Add crinkled carrots and saute for 1 minuet. Next, add the tomatoes and again cover and cook for a few minuets, until the tomatoes release it’s juice.
Step 5: Add burrata cheese to get the creamy texture. Next, cover and cook again for 2 minuets.
Step 6: Add salt, ketchup, and quinoa. Saute until quinoa is well coated.
Step 7: Add water, cover and cook until water is absorbed and quinoa is well cooked. This may take about 10-15 minuets.
Step 8: Garnish with more crushed pepper if required, serve hot and enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Lunch, Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 446.89 kcal
- Sugar: 7.58 g
- Sodium: 95.39 mg
- Fat: 18.92 g
- Saturated Fat: 5.73 g
- Carbohydrates: 57.12 g
- Fiber: 8.98 g
- Protein: 18.68 g
- Cholesterol: 21.0 mg