Quinoa has quickly become one of my favorite go to grains.  It’s easy, plays well with others in so many dishes, is high in protein, and tastes great.  I really love that it works equally well as a side dish or as a main course, especially for your vegetarian friends and family.

Each week I make a double portion of quinoa to use for the whole week.  Although very easy to make, it saves me additional dirty pots and time.  I add it to salads, use for breakfast, and sometimes as a breading or filler for a veggie burger.  There are so many uses for this grain, it is a staple in our house.  I also love the varieties it comes in and always keep them on hand.  This week, I was using up the end of a few bags, so I had a little rainbow and regular in the pot cooking.

To make basic Quinoa, you will need one cup of quinoa for every 2 cups of liquid and a pinch of salt.  I use water since I will use it in different ways during the week, but you can also use broth.  Bring to a boil, cover, and reduce to a simmer for 10-15 minutes until the liquid is gone and the quinoa sort of pops open.


For this wonderful Quinoa With Veggies dish you can any combination of veggies you want.  Here is how I made it this week…



  • 1 small onion
  • 2-3 carrots
  • 2 cloves garlic
  • 1/2 red pepper
  • 4 mushrooms
  • 2 tbsp olive oil

Loose chop a hefty handful of baby greens.  I used kale and swiss chard this week.


  • Heat olive oil in a pan over medium heat.
  • Add onion, carrot, and garlic.
  • Add a pinch of salt.
  • Let cook for a few minutes until carrots start to soften.quinoa
  • Add peppers and mushrooms and continue to cook for a few more minutes.
  • Add the greens and a bit of liquid.  I used 1/2 cup of chicken broth, but you can use veggie broth, coconut milk, water, or whatever you like.
  • Stir in 2 cups of cooked quinoa until all is mixed and warm.


We love quinoa for all of the real food benefits and the variety of ways we can use it all week long!