Description

A wholesome, creamy bowl of quinoa loaded with tender vegetables in a savory dairy-free sauce — satisfying, nutritious, and easy to make for any meal.

Ingredients

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)

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Instructions

In a medium saucepan, bring quinoa and broth to a boil. Reduce heat to low, cover, and simmer until broth is absorbed and quinoa is tender, about 15 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.

Add broccoli, bell pepper, and zucchini. Cook for 5–7 minutes, until vegetables are tender-crisp.

Stir cooked quinoa into the skillet with vegetables.

Sprinkle nutritional yeast over the mixture, then stir in non-dairy milk until creamy.

Season to taste with salt, pepper, and red pepper flakes if using.

Cook another 1–2 minutes until warmed through and slightly saucy. Remove from heat.

Serve in bowls and garnish with fresh parsley or chives.

Prep Time: 10 minutes
Cook Time: 20 minutes