Quinoa with vegetables

Serves 4


  • 160g quinoa, thoroughly rinsed
  • 300g coloured peppers, diced
  • 200g zucchini, diced
  • 200g eggplant, diced
  • 50g spring onion, chopped
  • 100g onion, chopped
  • ¼ bunch of mint
  • 15g basil, chopped
  • 50g sun-dried tomatoes
  • 50ml fresh vegetable broth
  • 100ml olive oil
  • Salt
  • Black pepper



  • Heat the olive oil in a saucepan and add the onion along with the vegetables and the sun-dried tomatoes to cook, stirring occasionally.
  • In another pot, heat the fresh vegetable broth and pour in the quinoa to cook, according to the package instructions. Once it softens, add the vegetables, stirring lightly.
  • Add the mint and basil and, if necessary, adjust the taste.
  • Serve immediately.



  • Quinoa by itself is a complete meal, mainly due to its high protein content.
  • We can enhance the dish’s aroma with rosemary or another herb of our choice

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