Rating: 4.22 stars
27 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it.

Recipe Summary test

prep:
25 mins
cook:
35 mins
total:
60 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

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Nutrition Facts

314 calories; protein 11.8g; carbohydrates 51.9g; fat 7.2g; sodium 603.4mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 4 stars
04/06/2011
This was a good base recipe but the cooking times are very off in my opinion. I hate overcooked veggies. I would make the following changes. Cut down to 1 C of broth, the veggies create a lot of juices which were not completely absorbed by the time the quinoa was done. Let the quinoa simmer for 10 - 15 minutes before adding your mushrooms, zucchini, etc. I would also add the garbanzos at this time. I like adding a cup of quartered cherry tomatoes as well. Simmer for about 5 more minutes. Increase spinach to 3 or 4 cups and add at the end of cooking. The spinach will wilt from the heat of the dish. Adding a few shakes of crushed red pepper adds a nice little bit of heat too. Read More
(71)

Most helpful critical review

Rating: 3 stars
04/13/2011
I could really tell that this was a recipe thrown together with ingredients left in the fridge rather than a real study of what would go together well. There was not much flavor. We didn't love it. If you do make it, add LOTS more spinach for extra nutrients and flavor. More veggies in general would be good. Read More
(11)
27 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2011
This was a good base recipe but the cooking times are very off in my opinion. I hate overcooked veggies. I would make the following changes. Cut down to 1 C of broth, the veggies create a lot of juices which were not completely absorbed by the time the quinoa was done. Let the quinoa simmer for 10 - 15 minutes before adding your mushrooms, zucchini, etc. I would also add the garbanzos at this time. I like adding a cup of quartered cherry tomatoes as well. Simmer for about 5 more minutes. Increase spinach to 3 or 4 cups and add at the end of cooking. The spinach will wilt from the heat of the dish. Adding a few shakes of crushed red pepper adds a nice little bit of heat too. Read More
(71)
Rating: 3 stars
04/13/2011
I could really tell that this was a recipe thrown together with ingredients left in the fridge rather than a real study of what would go together well. There was not much flavor. We didn't love it. If you do make it, add LOTS more spinach for extra nutrients and flavor. More veggies in general would be good. Read More
(11)
Rating: 5 stars
03/29/2011
Absolutely wonderful. Followed the recipe as written. YUM!! Read More
(9)
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Rating: 4 stars
12/28/2010
A little bland as a meal but extremely good as a side. Read More
(5)
Rating: 4 stars
02/18/2013
The nicest thing about this recipe is how easy it is to customize to your personal taste. I didn't have all the suggested vegetables on hand so I used what I did have. I like a plate to have color so I replaced the zucchini with red pepper (I also happened to be out of zucchini) and I replaced the garbanzos with toasted almonds. I think toasting the quinoa was an inspired idea it really gives it a nice flavor. Thanks Crystal Read More
(5)
Rating: 4 stars
01/27/2012
This recipe worked great. We added basil and parsley along with salt and pepper since some of the reviews said this was bland--worked great! Read More
(5)
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Rating: 5 stars
02/03/2011
excellent! Read More
(4)
Rating: 5 stars
05/16/2012
This was great because it's the perfect dish to add your own take to. I added a tbsp of cumin and a tsp of turmeric for extra flavor and it was fantastic. I also didn't bother to run to the store for mushrooms but I didn't miss them. If you want to add more liquid this can be whisked into a soup. Read More
(4)
Rating: 5 stars
06/06/2011
Love this recipe. This has become a staple for us. We have been eating quinoa for many years and this recipe was a nice variation. Read More
(3)