New this month
Get the Allrecipes magazine

Savory Vegetarian Quinoa


"I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits."
Added to shopping list. Go to shopping list.


56 m servings 233 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  2. Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.


  • Cook's Note:
  • Substitute baby spinach for the baby kale if desired.

Nutrition Facts

Per Serving: 233 calories; 6.5 g fat; 36.5 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 372 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

This was surprisingly good. I LOVE one pan meals.i debated at first on making this as I thought the ingredients were odd...carrots and the mushrooms to me doesn't work. In the end it tasted good...