Vegetable Loaded Quinoa



  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon canola oil
  • ½ teaspoon chili paste
  • 2 tablespoons canola oil
  • 4 oz white mushrooms
  • 4 oz string beans
  • 2 oz cauliflower florets
  • 1 small green squash
  • 1 small carrot
  • 1 green chili slit lengthwise
  • ½ teaspoon fennel seeds
  • 2 tablespoons roasted cashews
  • 1 tablespoon raisins (optional)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  • Roast quinoa until fragrant (make sure it is not getting burnt)
  • In a covered saucepan, add water, quinoa, 1 teaspoon oil, chili paste and salt and bring to a rolling boil.  Reduce flame and cover and simmer until all water is absorbed.
  • Let cool covered in the saucepan
  • Fluff with a fork and set aside
  • Clean mushroom with a paper towel and slice them into thick slices
  • Slit squash lengthwise and then cut them into thin match sticks
  • Slice carrots into thin match sticks
  • Cut string beans lengthwise and then chop them into about 1 inch pieces
  • Add 2 tablespoons canola oil to a skillet and when hot, sauté carrots and string beans for about 4-5 minutes
  • Add cauliflower and sauté for another 2 minutes
  • Add squash and mushroom and sauté until mushroom is soft and cooked
  • Now add green chili and fry for another 1-2 minutes in a low flame
  • In a separate pan, add a little bit oil and add fennel seeds.  Once they become lightly golden, add it to the sautéed vegetables
  • Add roasted vegetables to cooked quinoa and add cashews, raisins and lemon juice
  • Season with salt and pepper
  • Serves: 2 serving as a main dish

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