#MeatlessMonday - Quinoa and Veggies

Monday, April 13, 2015

Quinoa and Veggies


  • 1 1/4 cups quinoa
  • 2 cups organic vegetable broth
  • 1/2 cup water, divided
  • 1 large head broccoli
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 or 5 carrots (peeled and sliced)
  • 8 oz sliced baby portobello mushrooms
  • 8 oz container sliced button mushrooms
  • 1/3 cup vegan honey
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper to taste


  1. Start quinoa and veggie broth in rice maker on white rice setting (if you have different settings). 
  2. Cut up your veggies to the desired sizes -- I went fairly small, but you can leave them larger like stir-fry size if you want.
  3. Once the quinoa is close to being done, heat up a large pan on the stove to medium-high heat. Let it come to temp and then add the mushrooms and a splash of water. 
  4. Once the mushrooms start to release their water, add all the veggies with about a little more of water (maybe about 1/3-1/2 cup). Cover the pan and let the veggies steam for a few minutes, stirring occasionally.
  5. Add the honey, soy sauce, and other seasonings to the pan of veggies and stir everything together. 
  6. Then add the quinoa when it's finished and stir. 
  7. Remove from heat and let it sit for a couple of minutes so that the quinoa absorbs the flavor. Stir and serve.

You can use all kinds of veggies here. Pick and choose what you'd like. :)

Eat your fruits and veggies, kids.


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