Skip to main content Skip to header navigation

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.

Roasted Peppers and Mushrooms on Quinoa

Serves 4

Ingredients:

    t

  • 1-1/2 cups quinoa
  • t

  • 3 cups vegetable broth
  • t

  • 3 tablespoons grapeseed oil
  • t

  • 2 large red bell peppers, seeded, sliced
  • t

  • 1 red onion, halved, sliced
  • t

  • 8 ounces sliced mushrooms
  • t

  • 3 garlic cloves, minced
  • t

  • Salt and freshly ground black pepper
  • t

  • Handful of fresh basil leaves
  • t

  • Handful of toasted pine nuts

Directions:

    t

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

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

  5. Meanwhile, heat oil in a large skillet over medium-high heat.
  6. t

  7. Add peppers, onion, and mushrooms and cook, stirring often, until peppers are lightly charred.
  8. t

  9. Add garlic and cook, stirring, for 1 minute. Season with salt and pepper.
  10. t

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

More vegan dinner recipes!

Leave a Comment

Comments are closed.