Vegetable Quinoa

A dinner option in the V-Healthy meal plan.

This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves 2
Prep time: 5 minutes
Cooking time: 15 minutes


50g dried wild mushrooms
125g quinoa
175g broccoli, sliced
1 tbsp capers
1 red pepper, chopped
2 tbsp frozen gardens peas
1 tbsp vegan Worcestershire sauce
1 tbsp tamari
500ml vegetable stock water  

To Garnish:
Hempseed oil
Smoked paprika

  1. In a large heavy saucepan with a tight fitting lid, bring the vegetable stock to the boil then add the dried mushrooms and simmer. Add the quinoa and continue to simmer gently with the lid on for 5 minutes.

  2. Add the remaining ingredients, stir and replace the lid and continue to simmer for a further 10 minutes. The quinoa should have soaked up all the water and become light and fluffy, if not stir and allow to stand with the saucepan lid tightly closed for a further five minutes.

  3. Serve with green salad or red cabbage. Sprinkle some smoked paprika and chopped basil on top and drizzle with extra tamari and hemp seed oil. Nutritional information coming soon
Copyright © 2009 WDF Productions, from The Healthy Vegan DVD.

Vegetable Quinoa

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