Savory Quinoa with Herbs (Printable)

Nutritious quinoa cooked with fresh vegetables and herbs for a vibrant, wholesome meal.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 medium carrot, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 cups baby spinach, roughly chopped

→ Liquids

07 - 2 cups vegetable broth (gluten-free if needed)
08 - 1 tablespoon olive oil

→ Herbs & Seasonings

09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 2 tablespoons fresh parsley, chopped (for garnish)

# How-To Steps:

01 - Heat olive oil in a medium saucepan over medium heat. Add onion and carrot; sauté for 3 minutes until slightly softened.
02 - Stir in diced red bell pepper and minced garlic; cook for 2 minutes, stirring frequently.
03 - Add rinsed quinoa and cook for 1 minute, stirring to coat the grains with oil and vegetables.
04 - Pour in vegetable broth. Add dried thyme, ground cumin, black pepper, and salt. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
06 - Stir in chopped baby spinach and cook for 2 minutes until wilted.
07 - Remove from heat. Fluff quinoa with a fork, garnish with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • It actually tastes vibrant and savory, not like you're eating your vegetables out of obligation.
  • Ready in thirty minutes without feeling rushed or compromising flavor.
  • Stays fresh in the fridge for days, making it perfect for meal prep without getting boring.
02 -
  • Rinsing the quinoa is non-negotiable—that bitter coating will haunt you if you skip it.
  • Don't lift the lid during the fifteen-minute simmer, even if you're curious; the steam is doing important work in there.
  • If your vegetable broth is particularly salty, start with less salt in the seasonings and taste at the end.
03 -
  • Let the onions and carrots soften fully in the beginning; this is where most of the flavor foundation happens.
  • Keep your heat at medium to medium-low so nothing burns while the quinoa cooks, and resist the urge to peek under the lid.

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