Creamy Quinoa Primavera
Indulge in the hearty, veggie-packed goodness of Creamy Quinoa Primavera—a vibrant, nutrient-dense dish that beautifully merges comfort food with a healthy twist. This recipe features fluffy quinoa cooked in savory vegetable broth and tossed with a medley of colorful sautéed vegetables like zucchini, red bell peppers, carrots, and sweet green peas. A luscious, Parmesan-infused cream sauce ties everything together, delivering rich flavor in every bite. Seasoned with Italian herbs and a hint of spice, this quick and easy meal is perfect for weeknight dinners or as a show-stopping vegetarian dish at your next gathering. Ready in just 40 minutes and loaded with wholesome ingredients, it’s a crowd-pleaser that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, julienned
- 2 medium carrots, julienned or thinly sliced
- 1 cup frozen green peas
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking for 2-3 minutes until fragrant and translucent.
Stir in the zucchini, red bell pepper, and carrots. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the green peas to the skillet and season with Italian seasoning, salt, black pepper, and optional red pepper flakes. Cook for another 2 minutes to heat the peas through and combine flavors.
Reduce the heat to low and pour the heavy cream over the vegetables. Stir in the grated Parmesan cheese and let the mixture simmer for 2-3 minutes, stirring frequently, until the sauce becomes creamy and coats the vegetables.
Add the cooked quinoa to the skillet and gently toss to combine with the vegetables and creamy sauce.
Garnish with freshly chopped parsley and serve warm. Enjoy your Creamy Quinoa Primavera!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
