Quinoa Primavera is a vibrant, wholesome recipe that is a beautiful rebellion against your mundane dinner routine. Ready in less than 15 minutes, this easy stovetop recipe celebrates the best of the season. With its protein-rich quinoa, colorful vegetables, and light yet flavorful sauce, this dish is a perfect healthy option for any busy weeknight.
Whether you're looking for a quick weeknight dinner that packs a nutritious punch, or you're aiming to impress at your next family gathering, this Quinoa Primavera is your ticket to a meal everyone will rave about.
Ingredients
- Olive Oil: Use avocado oil if you prefer.
- Minced Garlic: No fresh garlic? Garlic powder can pinch-hit in a crunch.
- Frozen Primavera Vegetable Blend: You can use your favorite blend if you can't find one labeled primavera.
- Milk: Feel free to use any plant-based milk you have to keep it dairy-free.
- Cornstarch: Our thickening agent. Arrowroot powder is a great alternative if you're looking for something different.
- Vegetable or Chicken Broth: Use whichever you prefer to suit your dietary needs.
- Salt and Pepper: Adjust to taste.
- Cooked Quinoa: Check out my post on how to cook quinoa.
- Parmesan Cheese: Brings a salty, umami character that's hard to resist. Nutritional yeast is a fantastic vegan substitute for that cheesy vibe.
- Chopped Parsley: If you're out, a sprinkle of dried parsley or even basil could save the day
Tips and Tricks
- Quinoa Tip: Always rinse your quinoa under cold water before cooking. This little step removes any bitterness and ensures your quinoa is fluffy and fabulous.
- Veggie Volume: Don't shy away from adding more veggies than called for. The great thing about Quinoa Primavera is its flexibility. Found some extra spinach or a lonely carrot in the fridge? Chop them up and throw them in!
- Cheese, Please!: If you're using Parmesan cheese, go for the good stuff – freshly grated Parmigiano-Reggiano.
- Spice it Up: A dash of red pepper flakes can add a lovely warmth to the dish without overpowering the fresh flavors of the vegetables. Perfect for those who like a bit of a kick!
- Herb Harmony: Fresh herbs like parsley really make this dish sing. Don't have parsley? Basil or cilantro can also bring a vibrant touch to your Quinoa Primavera.
- Leftover Love: Quinoa Primavera is fantastic for meal prep. It keeps well in the fridge for a few days and tastes just as amazing when reheated.
More Quinoa Recipes
- Rice Cooker Quinoa: Ever wondered how to achieve perfectly fluffy quinoa without babysitting a pot? My trusty Rice Cooker Quinoa recipe is your new best friend. It's like magic—press a button and poof! Perfect quinoa.
- Quinoa Bread: It's hearty, slightly nutty, and oh-so-satisfying.
- Quinoa & Sausage: This a meal that's both comforting and nutritious.
- Quinoa Patties: Whether you're aiming for a meat-free meal or just looking to sneak more wholesomeness into your diet, these patties are the answer.
Quinoa Primavera
Quinoa Primavera is a vibrant, wholesome recipe that is a beautiful rebellion against your mundane dinner routine. Ready in less than 15 minutes, this easy stovetop recipe celebrates the best of the season. With its protein-rich quinoa, colorful vegetables, and light yet flavorful sauce, this dish is a perfect healthy option for any busy weeknight.
Servings: 6
Calories: 183kcal
Ingredients
- 1 tablespoon olive oil
- 2 cloves minced garlic optional
- 1 frozen Primavera vegetable blend
- ½ cup milk or unsweetened almond milk
- 1 tablespoon cornstarch
- 1 cup vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 cups cooked quinoa
- 2 ounces Parmesan cheese grated (optional)
- 3 tablespoons chopped Parsley
Instructions
- Heat oil in a large sauté pan over medium heat. Add garlic and cook for 30 seconds. Add frozen vegetables and cook for 5 minutes.
- In a small bowl whisk together milk and cornstarch. Add to vegetable mixture and cook for 2 minutes. Add broth, salt and pepper and cook for 3 minutes longer. Stir in quinoa and cook until heated through, adding additional broth if necessary.
- Serve warm with cheese and parsley
Notes
To make this recipe vegan, omit the Parmesan and use almond milk.
Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 553mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 1.1mg
Shannon Graham
I would really like to try this recipe.