Looking for a healthy and easy dinner? One pot is all you need to make this hearty vegetarian mix of quinoa and vegetables.
Start by building a flavor base of sautéed onion, mushrooms and garlic. Then add squash, quinoa, seasonings and water to the pot. Simmer about 20 minutes until the quinoa and veggies are tender. Layer on additional flavor by adding tamari, fresh lemon juice and flat-leaf parsley. That’s it. You’ve got dinner. Plus, any leftovers make a great packed lunch.
One-Pot Vegetarian Quinoa Recipe
2 tablespoons olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, quartered
2 cloves garlic, finely chopped
1 cup red quinoa, rinsed and drained
1 1/2 cups water
1 medium delicata squash, peeled, seeded and cut into 3/4-inch pieces (2 cups)
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons tamari (soy sauce)
1 tablespoon fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
In a large pot, heat olive oil over medium heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms, cook 5 to 6 minutes until mushrooms cook down and release their liquid, stirring frequently. Add garlic, cook and stir 30 seconds until fragrant. (Be careful not to burn garlic.)
Add quinoa, water, squash, salt, thyme and red pepper flakes. Bring to boiling over medium-high heat. Reduce heat and simmer, covered, 20 to 25 minutes until quinoa and squash are tender and liquid is absorbed, stirring occasionally. (If needed, cook uncovered for a few minutes to evaporate any extra liquid.) Turn off heat; stir in tamari and lemon juice. Stir in parsley.
Makes about 6 cups
Tip: An equal amount of cubed butternut squash can be used in place of the delicata squash.More quinoa recipes to try:
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Kale and Quinoa Salad
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes