Farmers’ Market Quinoa

by on June 16, 2006
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I love this recipe because it’s full of vegetables. It started life as a favorite pasta recipe from Robin Robertson’s 366 Simply Delicious Dairy-Free Recipes. I’ve kept her technique of adding soy milk to the sauce, but in addition to substituting the very healthy quinoa for pasta, I’ve increased the amount of eggplant and herbs used and added some chickpeas. It’s still a very mild-tasting dish, but that’s perfect for letting the flavors of the veggies shine.

The directions below are for cooking the quinoa in a pressure cooker, but if you don’t have one, you can use a stove-top method. Just use 3 cups of water to cook the quinoa in a covered saucepan for about 15 minutes, or until it’s tender and shows little white “tails.”

Farmers' Market Quinoa

Kid-Friendly Alert: This one earns a gold star for getting E. to eat eggplants and squash, two veggies she claims to hate. And she went back for seconds! Woohoo!

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{ 5 comments… read them below or add one }

1 Azahara June 10, 2010 at 7:21 am

Hi Susan,

I totally love your Spring Green Quinoa. In fact, I’ve been cooking it once a week for 2 months now. This recipe also looks great, so I’d like to give it a try this week, for a change! Anyway, I was wondering how many it serves. Judging from the amount of quinoa (I normally measure 50g. per person), I thought it might yield 4 large dishes, but since there are also chickpeas and a lot of veggies I really don’t know.

Thanks a lot!

P.S.: Your summertime pictures are amazing. I love this time of the year. July & August are too hot here in Spain, but June is warm and nice.

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2 SusanV June 10, 2010 at 5:47 pm

Hi Azahara–It’s been a while since I made this, but I remember that it seemed to make a lot. I’m guessing 6 good-sized servings. I may have to make it again soon just to see.

Thanks for your kind words on the photos. I would love to visit Spain in June!

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3 Azahara June 13, 2010 at 7:17 am

Hi again,

I HAD to leave another comment. I made this yesterday and it was a major success. Delicious! I’d been wanting to cook it for some time, but had to wait for some weeks till I could get hold of fresh basil. Now I can say it’s been worth the wait!
I love the fact that it includes a whole grain, beans, and veggies. It’s pretty filling, but still, it combines wonderfully with a slice of whole grain spelt bread and a lighter side dish.
The magic touches are given by, on the one hand, the quinoa & milk, which provide a lovely creaminess to the dish, and on the other, the fresh basil, which always makes a difference.
By the way, I had no problem measuring the servings. I intentionally cooked more than needed, and I’ll try to see how it tastes after a day or two in the fridge. Obviously not as good, but still, it always saves time to have your lunch ready on a weekday.

Thanks Susan!

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4 Francine March 20, 2011 at 2:37 pm

Would this freeze well? I am the only vegan in the house…so making such large portions would be great to freeze and reheat!

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5 Julie & Marty July 24, 2011 at 9:22 am

We made this a few nights ago. It was good, but not great. To me it seemed like the quinoa was too soft and wet. Not sure if we over cooked it to begin with. I never used to rinse the quinoa, it was fine without the rinsing. Now that I am rinsing it, it just seem to make the quinoa too soft. Maybe that isn’t what causes the softness, I am not sure, but it seems to come out differently now that I am rinsing it. I also feel this dish needed some zip, but I don’t know what spice I would have used for that. I went out special to find the parmesan and found a soy free raw parmesan and then forgot to use it!!

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