Quinoa with Soybean and Vegetables

Quinoa stew in 3 colors with peeled soybeans ("Adamame"), onion, carrot and zucchini - a great stew for vegans that is also gluten-free

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 7Serving/Unit


Organic quinoa trio, 2 cups
Frozen soybeans, 225 g
Olive oil, 3 tablespoons
extra virgin - for frying vegetables
Onion, 1 unit large
Carrot, 1 medium unit
peeled and chopped into small cubes
Zucchini, 1 medium unit
cut into small cubes
Black pepper, 1/4 flat teaspoon
coarsely ground
Coarse salt, 1/4 flat teaspoon
Curry powder, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Hawaij, 1/4 teaspoon
Dry hot chili, 1/4 teaspoon
coarsely ground, optional


1. Cook the quinoa in water until it is ready (about 20-30 minutes).
2. Cook the soybeans in a lot of water, when the water comes to a boil cook for another 5 minutes and strain from the water.
3. In a wide pan, fry the vegetables until soft (about 15 minutes).
4. Add the spices and mix with the vegetables in the pan.
5. Add the cooked quinoa and cooked soybeans to the pan with the vegetables, and mix everything together to blend flavors for about 5 minutes on low heat.
6. Serve and eat hot. Delicious when cold too!
7. Bon appetite (:

Total time: 15-30 min

The nutritional value does not include the hawaij and the dry hot chili. The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 289 cal 161 cal
Proteins 12 g 7 g
Carbohydrates 44 g 25 g
Fat 9 g 5 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
Quinoa with Soybean and Vegetables
Perfect quinoa stew for lunch