Roasted Vegetable Quinoa Recipe With Peanut Sauce Is Pure Healthy Heaven by Jan Mostrom
We love a good vegetarian recipe and are always looking to expand the delicious easy ones that we normally make. Over the holidays, I made this vegetarian roasted vegetable quinoa recipe with peanut sauce and everyone agreed it was a winner. Not only because of the health benefits of quinoa, but because it tasted amazing!
To make this healthy quinoa recipe you will need to gather the following ingredients: quinoa, extra-virgin olive oil, onion, bell peppers, carrots, garlic, fresh ginger, broccoli, edamame, fresh spinach, crushed red pepper flakes, low-sodium soy sauce or tamari, creamy peanut butter, toasted sesame oil, pure maple syrup, lime juice and sriracha sauce.
Serve this healthy vegetable and grain dish for dinner as a vegetarian main dish or as a side dish with your favorite protein. This is a great meal-prep recipe, too!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
Quinoa
- 1 1/2 cups quinoa (uncooked)
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 3 sweet bell peppers, chopped (yellow, red and/or orange)
- 3 large carrots, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 2 heads broccoli, chopped into bite-sized florets (not too big)
- 1 cup edamame (thawed from frozen)
- 6 ounces spinach, de-stemmed and chopped
- crushed red pepper flakes (optional)
Sauce
- 1/2 cup low-sodium soy sauce or tamari
- 1/3 cup creamy peanut butter
- 1 tablespoon toasted sesame oil
- 2 tablespoons pure maple syrup
- 1 lime, juiced
- 1 teaspoon sriracha sauce (or to taste)
Garnishes
- chopped green onions
- sesame seeds
Helpful Products
- Recipe Box
- Lemon Juicer
- Soup Pot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Mixing Bowl
- Airtight Containers
Recipe Notes
- This quinoa recipe is very versatile! Change up the vegetables every time you make it to provide a bit of variety at dinnertime.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
- Store any leftovers in an airtight container in the fridge for up to four days.
Here's how to make it:
- Rinse the quinoa and place in a medium saucepot with 3 cups of water. Bring to a boil then reduce heat to simmer and cook, covered, for about 15 minutes, or until all the moisture is gone. Set aside.
- Stir together all the sauce ingredients and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, peppers, edamame, broccoli, carrots and a bit of salt. Cook for 8 to 10 minutes or until the vegetables are soft. Add the garlic and ginger. Cook for about 4 to 5 minutes. Add the spinach, stirring, until the spinach is wilted.
- Add the quinoa.
- Pour in the sauce and mix well. Taste and add more sriracha, salt, pepper and/or crushed red pepper flakes, if needed.
- Serve warm topped with green onions and sesame seeds, if you’d like, and enjoy!
Nutrition Facts Per Serving
Calories: 224
Total Fat: 8.1g
Saturated Fat: 1.2g
Cholesterol: 0mg
Sodium: 497mg
Total Carbohydrate: 32.6g
Dietary Fiber: 6.6g
Total Sugars: 9.5g
Protein: 9.7g
Vitamin D: 0mcg
Calcium: 149mg
Iron: 4mg
Potassium: 959mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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