Quinoa w/ Mixed Vegetables

Name: Quinoa w/ Mixed Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 2–4
Ingredients: 3/4 cup quinoa; 1 1/2 cups light stock (or water); pinch of sea salt; 1/2 cup frozen peas; 1 red bell pepper; 1 yellow bell pepper; 1 cup zucchini; 1 cup cherry tomatoes; 1/4 cup red onion (or to taste); 1/2 garlic clove; 2 tbsp honey or agave nectar; 6 tbsp fresh lemon juice; 6 tbsp extra-virgin olive oil; 5 tbsp flax or grapeseed oil; sea salt, to taste; freshly ground black pepper. to taste; sea salt, to taste; freshly ground black pepper. to taste

5.0 out of 5 · 3 ratings

Active time: 40 min

Total time: 40 min

Serves: 2–4

Quinoa, fresh vegetables are tossed with a refreshing lemon vinaigrette for a colorful and delicious dish.

Steps

Preparing the Quinoa

Ingredients

3/4 cup quinoa
1 1/2 cups light stock (or water)
pinch of sea salt

In a small pot, bring the stock, quinoa and salt to a boil. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.

Preparing Your Mise en Place

Ingredients

1/2 cup frozen peas
1 red bell pepper
1 yellow bell pepper
1 cup zucchini
1 cup cherry tomatoes
1/4 cup red onion (or to taste)

While the quinoa is cooking, measure out the peas. Cover with hot water for 1 to 2 minutes. Drain and set aside. Cut the bell peppers and zucchini into medium dice. Halve the cherry tomatoes. Slice the red onion into thin slices. Set aside.

Making the Vinaigrette

Ingredients

1/2 garlic clove
2 tbsp honey or agave nectar
6 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
5 tbsp flax or grapeseed oil
sea salt, to taste
freshly ground black pepper. to taste

To make the vinaigrette, mince the garlic and place into a jar. Add the honey, lemon juice, olive and flax oil, cover and shake to emulsify. Season to taste with salt and pepper.

Assembling the Salad

Ingredients

sea salt, to taste
freshly ground black pepper. to taste

To assemble the salad, gentle toss the vegetables and quinoa together in a large bowl. Add enough vinaigrette to lightly coat the ingredients. Any leftover vinaigrette will keep in the fridge for a week or so. Season the salad to taste with more salt and pepper, if needed. Serve.

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4 Comments

Linda S • February 25, 2011 at 02:43AM

Tried this recipe tonight and I am so pleased that I did! The vinaigrette was outstanding. I toasted the quinoa prior to boiling and I think that added to the taste. This would make a great dish for picnics. I'll be making this again.

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Rick P • January 16, 2022 at 09:29PM

As a vegan I'd skip the oils and utilize some type of vinegar.

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Rebeca B • March 29, 2026 at 04:25PM

I'm wondering if instead of flax oil, (which I don't have) could I replace it with Olive Oil ?

Reply
Eric W • Rouxbe Staff • March 30, 2026 at 03:18PM

Hi Rebecca, Yes, olive can be used. But, due to its stronger flavor, consider reducing the quantity a little and increasing the quantity of the lemon juice by the same amount. The amount of this adjustment is up to your preference. Enjoy! ~Eric

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