Why You’ll Love This Recipe

I love how this creamy veggie quinoa makes a comforting, nutritious meal that’s both hearty and light. It’s completely plant-based, filled with colorful vegetables, and comes together in just one pan. The non-dairy milk and optional nutritional yeast create a luscious, savory sauce that makes every bite feel indulgent—even though it’s loaded with goodness. Whether I’m meal prepping or making a quick weeknight dinner, this recipe is always a win.

Creamy Veggie Quinoa

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup broccoli florets, chopped
1 cup diced bell pepper (any color)
1 cup zucchini, diced
1 tablespoon nutritional yeast (optional, for cheesy flavor)
¼ cup unsweetened non-dairy milk (or regular milk)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
1 tablespoon fresh parsley or chives, chopped (for garnish)

Directions

In a medium saucepan, I bring the quinoa and broth to a boil. Then I reduce the heat to low, cover, and simmer until the broth is absorbed and the quinoa is tender, about 15 minutes.
While the quinoa cooks, I heat olive oil in a large skillet over medium heat. I add the onion and garlic, cooking until softened—about 3 minutes.
I add the broccoli, bell pepper, and zucchini to the skillet, sautéing for 5–7 minutes until the vegetables are tender-crisp.
Once the quinoa is ready, I stir it into the skillet with the vegetables.
I sprinkle in the nutritional yeast and pour in the non-dairy milk, stirring everything together until it becomes creamy.
I season to taste with salt, black pepper, and a pinch of red pepper flakes if I want a little kick.
I let everything cook for another 1–2 minutes until it’s heated through and the sauce slightly thickens.
I serve it warm in bowls and finish with a sprinkle of fresh parsley or chives.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add protein: I sometimes stir in chickpeas, white beans, or cubed tofu for extra protein.
Cheesy version: I use grated Parmesan or a plant-based cheese instead of nutritional yeast for a cheesier flavor.
Spicy twist: A touch of hot sauce or cayenne gives this dish a nice fiery edge.
More veggies: I love tossing in spinach, mushrooms, or frozen peas to use up what I have on hand.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: I reheat portions in the microwave or on the stovetop with a splash of milk or water to bring back the creamy consistency.

FAQs

Can I make this ahead of time?

Yes, I often prepare this dish in advance—it stores and reheats beautifully for lunches or quick dinners.

Can I use frozen vegetables?

Absolutely. I just sauté them a few minutes longer to ensure they’re fully cooked and not watery.

Is it okay to skip the nutritional yeast?

Yes, the dish will still be flavorful. But I do enjoy the slightly cheesy note it adds.

What type of milk works best?

I usually go with unsweetened almond or oat milk, but any milk—dairy or non-dairy—will work as long as it’s unsweetened.

Can I serve this cold?

It’s best warm and creamy, but I’ve enjoyed leftovers cold like a quinoa salad—still delicious and convenient.

Conclusion

I find creamy veggie quinoa to be one of those meals that’s as comforting as it is nourishing. It’s easy to make, endlessly customizable, and satisfies every time. Whether I’m cooking for myself or feeding a crowd, this one-pot wonder checks all the boxes.