This easy one-pot Veggie Quinoa is packed with veggies, super yummy, and a great source of plant-based protein. Plus, it’s ready in less than 20 minutes start to finish!
I love my Veggie Orzo recipe and had an idea to try it with quinoa instead. And truly, this is one of the yummiest veggie-packed toddler dinners!
Quick Look: Veggie Quinoa
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4-6
- Flavor Profile: Savory veggie flavor with hint of Parmesan
- Difficulty: Easy, perfect for everyday toddler meals and family dinners
- Why to Make: It’s a quick way to make quinoa taste good for kids
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Table of Contents
This meal is a favorite one-pan dinner for family, has 3 veggies, and is easy to eat with a spoon. It’s a great vegetarian protein option and you can increase or decrease the amount of flavor as you like.
Why This Recipe Works
With simple ingredients and a super streamlined method, you can make fluffy, flavorful quinoa that’s perfect for any age.
Serve this as a vegetarian meal for kids or as a side dish paired with my Baked Chicken Meatballs, Turkey Meatballs with Zucchini, Tofu Nuggets, or Italian Chicken Cutlets.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Veggie Quinoa so you know what to pick up from the store or have ready.
- Carrot, broccoli, onion: This trio adds color and a pleasant savory undertone to the final dish. If you don’t have all 3, just use what you have or what you prefer.
- Quinoa: This grain is rich in protein, iron, and fiber, and cooks quickly with the veggies.
- Chicken broth: Or you can use water, Vegetable Broth, or another broth you like.
- Parmesan: I prefer to use grated Parmesan here for the best flavor and creaminess.
- Greek yogurt: A dollop of plain unsweetened Greek yogurt adds protein and creaminess and blends in so well at the end of cooking. You can also use ricotta or omit this ingredient altogether.
- Salt and pepper: You can season to taste as you like.
TIP: Add fresh lemon rind, fresh herbs such as minced basil or parsley, or even crushed red pepper for your own serving for more flavor.
How to Make Veggie Quinoa
Here’s a preview of how to make this Veggie Quinoa so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a wide, deep skillet.
Step 2. Simmer until the broth is absorbed and the quinoa is soft.
Step 3. Serve or store for future meals.
Veggie Quinoa FAQs
Sure, just dice them into small pieces or mince them.
Sure, that’s a great option (though they will be larger so the overall texture will be different).
Store in an airtight container in the refrigerator for up to 5 days. Warm in 30-second intervals, stirring in between, in a heat-safe bowl until warmed through.
Best Tips for Success
- Serve your portion over baby spinach, which will start to wilt under the heat of the quinoa.
- Add more flavors by adding fresh herbs, lemon juice, or another type of cheese.
- Finish the meal with my Strawberry Popsicles or Chickpea Cookie Dough.
More Quinoa for Kids
I’d love to hear your feedback on this post, so please rate and comment below!
Veggie Quinoa (20 Minutes)
Ingredients
- ½ cup grated onion
- ½ cup grated carrots
- ½ cup minced broccoli
- 1 cup quinoa
- 3 cups chicken broth (or vegetable broth or water)
- ½ cup grated Parmesan
- 2 tablespoons plain Greek yogurt
- Salt and pepper (to taste)
Instructions
- Rinse the quinoa in a fine-mesh sieve. (This helps remove the compound that can make it taste bitter.)
- Add the onion, carrots, broccoli, quinoa, and broth to a wide skillet over medium heat. Bring to a simmer and reduce the heat to low.
- Cover and cook for about 10-12 minutes or until the broth is mostly absorbed and the quinoa is soft.
- Turn off the heat and stir in the Parmesan cheese and yogurt. Season to taste with salt and pepper and serve warm.
Equipment
Notes
- Store leftovers in the fridge for up to 5 days. Warm in 30-second increments in a heat-safe bowl in the microwave.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt if desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Feel free to sauté 2 minced garlic cloves in 1 tablespoon olive oil to start the recipe, then proceed with Step 1.
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