Veggie Quinoa
Serves: 11
  • 1-1/2 cups carrots, chopped
  • 4 stalks celery, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3-1/3 Tablespoons olive oil
  • 4 cups chicken broth, low sodium (or low-sodium vegetable broth)
  • 2 cups water
  • 3-3/4 cups of dry quinoa
  • Olive oil spray
  1. On the stove top add oil to a medium-sized skillet and heat over medium-high heat. Add quinoa, stirring regularly so that it doesn't burn, toasting until quinoa turns golden brown, about 5-6 minutes. Remove from heat and set aside.
  2. In a medium sized saucepan, lightly spray oil on the bottom of the pan. Add garlic and cook on medium heat until golden brown (1-2 minutes), stirring occasionally. Then add the vegetables. Continue to cook on medium heat for 5 minutes, stirring occasionally.
  3. Add the chicken broth and water to the veggies and bring to a boil; then add quinoa.
  4. Cover with a lid and reduce the heat to a simmer. Cook for about 10-15 minutes, or until quinoa absorbs all of the liquid.
  5. Stir with a fork to make fluff quinoa! Add salt and pepper to taste. Enjoy!
Nutrition Information
Serving size: ¾ cup Calories: 175 Fat: 2.5 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 5 g Sodium: 73 mg Fiber: 4 g Protein: 8 G
Recipe by Nutrition Twins at