Peruvian Quinoa
Elevate your plant-based meals with this vibrant Peruvian Quinoa recipe, a powerhouse of nutrition and flavor! This one-pan dish features fluffy quinoa simmered in savory vegetable stock, paired with a colorful medley of sautéed vegetables like red bell peppers, zucchini, and sweet corn. Enhanced with warm spices like cumin, paprika, and turmeric, and finished with fresh cilantro and a zesty lime squeeze, this recipe offers a satisfying, wholesome meal in just 40 minutes. Whether you’re looking for a healthy vegetarian main course or a nutrient-rich side dish, this Peruvian-inspired quinoa recipe is a perfect blend of simplicity and bold flavors.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup frozen corn
- 1 cup canned diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lime, juiced
Instructions
Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water to remove its natural bitterness.
In a medium saucepan, combine the quinoa and vegetable stock. Bring to a boil over medium-high heat.
Once boiling, lower the heat to a simmer, cover the saucepan, and cook for 15 minutes or until the liquid is absorbed and the quinoa is tender.
While the quinoa is cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and garlic to the skillet, stirring frequently, and cook for about 3 minutes until they are fragrant and softened.
Add the diced red bell pepper, zucchini, and frozen corn to the skillet. Stir well and cook for another 5 minutes until the vegetables start to soften.
Stir in the drained diced tomatoes, ground cumin, paprika, and turmeric. Cook for an additional 3 minutes, allowing the flavors to meld together.
Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture.
Mix everything thoroughly, ensuring the quinoa is evenly coated with the spices and vegetables.
Stir in the chopped cilantro, salt, and black pepper. Adjust seasoning to taste.
Remove from heat, squeeze the juice of one lime over the dish, and mix well.
Serve warm as a flavorful main dish or side.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 34.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2992 mg | 64% | |
*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.
