This Vegetable Lemon Quinoa recipe is vegan, super healthy, and incredibly delicious. It's packed with fresh, rich flavors that will keep you coming back for more.
This is a family favorite quinoa recipe that I make all the time.
When my oldest son was growing up, we were always on the hunt for restaurants with a lot of gluten-free options because he has Celiac Disease.
Our favorites were (and are) usually Mexican, Thai or Japanese — they’re full of inherently gluten-free items.
This recipe was inspired by a dish at Kreation (not sponsored), where they've always offered tons of gluten-free options, as well as vegan, vegetarian, and a handful of things for meat lovers, too.
Ingredient Notes
- quinoa - Quinoa has a delicious earthy, nut-like flavor. Use any color you like - red, white or black, or a mix of the three, which is what I use in this recipe. (There are said to be hundreds of varieties, but these are the three you'll see in stores.)
- olive oil - Use your favorite!
- onion - Choose onions that are heavy for their size.
- garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
- smoked paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot - use whatever intensity you like. I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to the quinoa.
- dried oregano and thyme - You can swap these for fresh if you'd like. If you do, use three times the amount, and add them with the basil.
- carrots - Look for firm, plump carrots, preferably without little roots on the bottom.
- zucchini - Choose firm zucchini with blemish-free, vibrant green skin.
- bell pepper - Bell peppers should be shiny and heavy for their size.
- lemon juice - Use Meyer lemons over regular lemons if possible. Meyer lemons are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
- fresh basil - You can swap this for dried basil if you'd like. If you do, use a third the amount, and add it with the other dried herbs.
How to Make it
- To make the quinoa, pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft. Sprinkle in the paprika, oregano and thyme and mix. Once it’s aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.
- Fold the cooked quinoa into the vegetables, followed by the lemon juice and basil. Then season generously to taste with salt and pepper.
- Serve warm or at room temperature.
Variations
- Add a protein. You can add tofu to keep it vegan or vegetarian, and if that's not important, it's also excellent with shredded spiced chicken or roasted lemon chicken.
- Change up the veggies. This vegetable quinoa recipe can be made with all sorts of vegetables. You can use any variation of those included in this recipe, and it's also delicious with sweet potatoes, broccoli, peas, corn, edamame, and if you really want to elevate it, add about a cup of these caramelized onions.
Making it Ahead and Storage
You can make this a day ahead of time, and leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
A Few More of Our Favorite Quinoa Recipes
I hope you try and love this as much as my family does.
Vegetable Lemon Quinoa Recipe
Ingredients
- 3 cups water
- 1½ cup quinoa (I used a mix of colors - black, red, & white)
- olive oil for the pan
- 1 cup yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1½ teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 cup carrots, peeled, cut into small dice
- 2 cups zucchini, washed, dried & cut into small dice
- 1 cup red bell pepper, washed, dried & cut into small dice
- 1 tablespoon fresh lemon juice
- â…“ cup fresh basil, washed, dried and finely chopped
- salt and freshly ground black pepper
Instructions
- Pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
- Sprinkle in the paprika, oregano and thyme and mix. Once it’s very aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.
- Either in a large mixing bowl, or directly in the sauté pan if it’s big enough — fold the cooked quinoa into the vegetables.
- Add the lemon juice and basil and then season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Serve warm or at room temperature.
Ashley
Hi!
Just was wondering, is this 1.5 cups of cooked or uncooked quinoa? Thank you!
valentina
Hi Ashley, Thanks for writing in. It's uncooked. In Step 1 of the instructions it tells you how to cook it. I hope you love it and have a great weekend. 🙂 ~Valentina