Carrot Quinoa
Carrot Quinoa is a vibrant vegan side featuring fluffy quinoa simmered in vegetable broth with tender-crisp carrots, bell peppers, onion, and shallot. Garlic and a hint of dried basil round out the aroma, delivering a lightly herbed, savory bite. Serve it warm on weeknights or alongside roasted vegetables and plant-based mains.
- Prep25 min
- Cook28 min
- Serves4
- DifficultyEasy
- 1
Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook, stirring, until softened, about 5 minutes. Add the garlic; cook and stir until fragrant, about 3 minutes.
- 2
Pour vegetable broth and quinoa into the saucepan. Cover and simmer until the quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
- Calories 754.34 kcal High
- Protein 18.35 g Good Source
- Carbs 121.46 g Moderate
- Total Fat 23.22 g High
- Saturated Fat 3.33 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 4.78 mg Low Source
- Sodium 1233.34 mg High
- Fiber 14.6 g Good Source
- Sugar 35.51 g High
- Added Sugar 0.0 g Low Source
- Calcium 163.19 mg Moderate
- Iron 5.63 mg Good Source
- Potassium 248.89 mg Low Source
- Vitamin A 7673.49 mcg_rae Good Source
- Vitamin C 100.12 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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