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Roasted Peppers and Mushrooms on Quinoa

Sauteed peppers, red onions, and mushrooms turn quinoa into a colorful and delicious vegan dinner dish.

Sauteed peppers, red onions, and mushrooms turn quinoa into a colorful and delicious vegan dinner dish.
Sauteed peppers, red onions, and mushrooms turn quinoa into a colorful and delicious vegan dinner dish.

Roasted Peppers and Mushrooms on Quinoa

Serves 4

Ingredients:

  • 1-1/2 cups quinoa

  • 3 cups vegetable broth

  • 3 tablespoons grapeseed oil

  • 2 large red bell peppers, seeded, sliced

  • 1 red onion, halved, sliced

  • 8 ounces sliced mushrooms

  • 3 garlic cloves, minced

  • Salt and freshly ground black pepper

  • Handful of fresh basil leaves

  • Handful of toasted pine nuts


Directions:

  1. In a large pot, bring quinoa and broth to a boil over high heat.

  2. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until liquid is absorbed. Set aside.

  3. Meanwhile, heat oil in a large skillet over medium-high heat.

  4. Add peppers, onion, and mushrooms and cook, stirring often, until peppers are lightly charred.

  5. Add garlic and cook, stirring, for 1 minute. Season with salt and pepper.

  6. Serve quinoa topped with pepper mixture. Garnish with basil and pine nuts.


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