Vegetable Quinoa

Vegetable Quinoa
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Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 2 - 3 Servings

Vegetable Quinoa

Quinoa is gluten-free, full of fiber, and protein-rich containing all 9 essential amino acids. Often referred to as a pseudo-grain, quinoa is actually a seed and contains many nutrients including B vitamins, iron, zinc, manganese, and magnesium. This easy recipe combines the goodness of quinoa with the goodness of lightly cooked veggies.


  • 2 cups of hot cooked quinoa (follow package instructions to cook in water)
  • 2 Tbsp chick pea miso paste (soy free) dissolved in 1 Tbsp warm water
  • olive oil to coat bottom of skillet
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • generous handful of shiitake mushrooms chopped (discard stems)
  • 1 small burdock root chopped
  • 1/2 medium daikon radish chopped
  • 1/2 red pepper chopped
  • 1 small head of broccoli chopped
  • 3 - 4 garlic toes minced


  1. Heat oil so that the veggies will lightly sizzle when added to pan; do not let the oil overheat and smoke
  2. Add veggies in the order listed, stirring and cooking for a minute or two after each addition
  3. Gently stir the miso/water paste into the cooked quinoa
  4. Combine the quinoa with the vegetables


Substitute vegetables if desired; include what you love and have on hand.

You can find miso paste in the refrigerated section. My favorite is Miso Master Organic Chickpea Miso (soy free).