This plant-based botanical quinoa contains vitamins, minerals, heart-healthy oils, and natural disease fighters. Oh yeah, it’s delicious too!Is a recipe from A complete idiot guide to vegan life, By Ray San Martino and Beverly Lynn Bennett, featured 10 years ago. Today, we’ll provide this post with the latest information, including details, nutritional content, and options.
Vegetable quinoa medley simplifies plant-based diets
that way, Quinoa Advertised as complete Plant-based protein, You can easily enjoy this vegetable quinoa as a light meal for several meals. But it can also be enjoyed as a side-it goes well with most proteins-or can be used as a bowl base for lunch.
Our favorite protein additives include black beans, yaki-dofu cubes, or chopped cooked chicken. Please mix the vegetables without hesitation. This vegetable quinoa, which does not use dairy products, also has delicious green beans, peas, and carrots.
Special Diet Note: Vegetable Quinoa Medley
By ingredient, this recipe is dairy-free / dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, And vegetarian.
Vegetable quinoa medley
author: Beverly Lim Bennett
Recipe type: ~ side
cooking: Chileans
- 6 cups of water
- 3 cups of quinoa, rinsed well
- Pumpkin seeds 1/2 cup
- 1 cup of diced red peppers
- 1 cup of diced orange or green peppers
- 4 tablespoons of olive oil, split
- 2 cups of corn nuts
- 2 tablespoons chopped garlic
- 1 cup of sliced green onions
- Sliced black olives ½ cup
- Chopped parsley ¼ cup
- ¼ cup lemon juice
- 2 teaspoons of salt, or taste
- 1/2 teaspoon black pepper
- Bring the water to a boil in a pot. Add quinoa, cover and reduce heat to low and simmer for 10-15 minutes or until tender. Drain the cooked quinoa, put it back in the pan, cover it, remove it from the heat and cook the other ingredients.
- Heat 1/2 tablespoon of oil in a frying pan over medium heat. Add seeds and fry for 3 minutes or until toasted. Transfer the pumpkin seeds to a bowl.
- Put the peppers in a frying pan and fry for 3 minutes. Add corn and garlic and fry for 3 minutes. Add green onions and fry for 1 minute.
- Make the quinoa fluffy in shape and transfer to a large serving bowl. Add toasted seeds and stir-fried vegetables, remine 3½ cups of olive oil, olives, parsley, lemon juice, salt and pepper and mix.
Serving size: 1/12 recipe (about 1 cup) calorie: 269 obesity: 1.6g Saturated fat: 1.6g carbohydrates: 36.3g sugar: 2.2g sodium: 447mg fiber: 4.7g protein: 8.8g
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Plant-based quinoa recipes that do not contain more dairy products
Creole quinoa salad
Spring vegan hollandaise sauce spring quinoa bowl
Overnight oats with quinoa crumble, chocolate and coconut
