Colorful Quinoa with Vegetables

Colorful vegan quinoa stew with yellow pepper, red pepper, leek, zucchini and cabbage - vegan and also gluten-free

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Colorful quinoa, 1 cup
Olive oil, 3 tablespoons
extra virgin - for frying
Leek, 1 average size
whole and chopped
Red pepper, 1 medium unit
cut into strips
Yellow pepper, 1 medium unit
cut into strips
Zucchini, 1 medium unit
cut into cubes
Cabbage, 1 cup
white, chopped
Salt, 1/4 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground - to taste
Water, as needed


1. Cook the quinoa in water until soft and strain (about 20 minutes of cooking time).
2. In a large pan with a lid, fry the vegetables in the olive oil until soften and golden (about 15 minutes with the lid closed, stirring occasionally).
3. Add the spices and the cooked quinoa, and stir for about 5 minutes over low heat.
4. Pour into a serving dish and serve a delicious vegan quinoa stew with vegetables.
5. Bon appetite (:
Can be served hot and cold.

The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 548 cal 109 cal
Proteins 18 g 4 g
Carbohydrates 83 g 16 g
Fat 20 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Colorful Quinoa with Vegetables
Easy and tasty quinoa stew