Quinoa Stew with Vegetables

Easy vegan quinoa stew with a selection of vegetables and spices for a wonderful vegan main course without gluten

  • Main DishesType
  • EasyDifficulty
  • 30-60 minPrep. Time
  • 6Serving/Unit


Onion, 1 large unit
cut into strips
Carrot, 1 medium unit
peeled and cut into thin stripes
Red pepper, 1 medium unit
cut into strips
Yellow pepper, 1 medium unit
cut into strips
Zucchini, 1 medium unit
cut into cubes
Mushrooms, 200 g
Olive oil, 4 tablespoons
for frying
Hawaij for soup, 1/2 flat teaspoon
Cumin, 1/2 flat teaspoon
Onion soup powder, 1 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
White quinoa, 1½ cups
washed and strained


1. Heat the olive oil in a wide pan, add the chopped vegetables, stir occasionally and cook with the lid closed for about 15 minutes.
2. Add the spices to the vegetables and continue to cook for another 10 minutes.
3. While cooking the vegetables, cook the quinoa in a pot with plenty of water (about 3 cups, or cook in a 1.5 cups of water and they will be absorbed in the quinoa). When the quinoa softens (after about a quarter of an hour) strain it out of the water and add it to the pan with the vegetables.
4. Mix everything together gently in a pan over low heat for about 5 minutes to blend the flavors and serve immediately. Delicious even the next day when cold.
5. Bon appetite (:

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 279 cal 113 cal
Proteins 9 g 4 g
Carbohydrates 42 g 17 g
Fat 9 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
Quinoa Stew with Vegetables
Stew that suitable also for kids