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 mins
- Cook28 mins
- 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 806.58 kcal High
- Protein 24.33 g Good Source
- Carbs 123.68 g Moderate
- Total Fat 27.31 g High
- Saturated Fat 3.84 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 4.61 mg Low Source
- Sodium 1233.34 mg High
- Fiber 24.33 g Good Source
- Sugar 37.9 g High
- Added Sugar 1.79 g Low Source
- Calcium 233.27 mg Moderate
- Iron 7.68 mg Good Source
- Potassium 1522.08 mg Good Source
- Vitamin A 8161.36 mcg_rae Good Source
- Vitamin C 113.09 mg Good Source
- Vitamin D 2.9 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅