Quinoa Barley Vegetable Pottage
Warm, hearty, and bursting with wholesome ingredients, this Quinoa Barley Vegetable Pottage is the ultimate comfort food with a healthy twist. Packed with the nutty richness of quinoa and pearled barley, this one-pot wonder is a symphony of fresh vegetables like zucchini, spinach, carrots, tomatoes, and aromatic herbs such as thyme and rosemary. Simmered in savory vegetable stock, it delivers layers of flavor and a satisfying texture, perfect for chilly evenings or meal prep for the week. Quick to prepare in just under an hour, this nutrient-dense dish is not only vegan-friendly but also rich in fiber and plant-based protein. Serve it piping hot with a squeeze of bright lemon juice and a sprinkle of fresh parsley, paired with crusty bread for a soul-soothing, nourishing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Quinoa
- 0.5 cup Pearled barley
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 2 large Tomatoes, diced
- 2 cups Baby spinach
- 6 cups Vegetable stock
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the quinoa and barley under cold running water and set them aside to drain.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the quinoa, barley, zucchini, diced tomatoes, and vegetable stock to the pot.
Season the mixture with dried thyme, dried rosemary, the bay leaf, salt, and black pepper.
Bring the pottage to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes, stirring occasionally, until the barley and quinoa are tender.
Add the baby spinach to the pot and stir until wilted, about 2-3 minutes.
Remove the bay leaf and stir in the fresh parsley and lemon juice for added brightness.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the pottage hot with crusty bread or on its own. Enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 47.7 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4951 mg | 105% | |
*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.
