Spring Vegetable Quinoa

This recipe could not be easier and serves as either a simple side or a light main dish.

But don’t be fooled by the simplicity, the quinoa in this dish packs a whopping 24 grams of protein per cup, not to mention that all the veggies contain protein as well.

It’s lightly dressed, just enough to give a little flavor punch, but the taste of the veggies really shines through. This Spring Vegetable Quinoa is the perfect light summer lunch!

Ingredient notes and substitutions

Vegetables ~ We all know green veggies are good for us. Swiss Chard, in particular, is one of the healthiest vegetables around. It’s incredibly high in vitamin K, vitamin A and vitamin C. It also has plenty of iron, fiber, protein and B vitamins [source]. And just look at that gorgeous color!!

I’ve also included zucchini, green peas, and red onion.

Other options that would work well: asparagus, spinach, green beans, or sugar snap peas.

Quinoa ~ I used tri-color quinoa here, but you could white quinoa.

I like to cook the quinoa in my Instant Pot. It takes only 1 minute under pressure with a 10 minute release and it’s perfectly fluffy every time. It also cooks quickly on the stovetop. Check out my Vegan Quinoa Recipes article for alternate methods of cooking this healthy seed.

Whichever method you use, rinse the quinoa well under cold water first to remove any bitterness.

Sauce ~ The sauce consists of dijon mustard, balsamic vinegar, and a little pure maple syrup and salt to balance the flavors. It tastes pretty strong on its own, but once paired with the quinoa and vegetables, it’s the perfect amount of flavor.

1 Cook quinoa until the water is absorbed and the seeds are tender.

2 Sauté the onion until soft.

3 Add the zucchini and garlic and sauté 1 to 2 minutes to soften.

4 Add the green peas, swiss chard, and dressing.

5 Stir to combine and continue cooking until heated through, about 2 minutes.

Serving suggestions

Plate the quinoa with the spring vegetables on top. Or simply just mix it all together.

If you want to make this meal a little heartier, here are some options:

Extra protein: Serve the spring vegetable quiona alongside pan fried tempeh, oven baked tofu, or vegan chicken cutlets.

Bread: A side of garlic bread or jalapeño cornbread would be delicious.

Soup: This spring vegetable quinoa is similar to a salad, so soup is the perfect pairing. Try my creamy tomato soup, vegan carrot soup, or summer corn chowder.

Storage

Fridge: Store leftovers in an airtight container in the fridge up to 3 days.

Freezer: Cooked quinoa can be frozen for up to 6 months. However, I do not recommend freezing the cooked vegetables.

Pro tips and tricks

~ Rinse the quinoa well under cold water to remove any bitterness before cooking.

~ Start the quinoa first. The vegetables cook quickly and you don’t want them getting too soft while you wait for the quinoa to cook.

~ Don’t overcook the vegetables. You want them tender, but still with a bite. They cook quickly, so don’t walk away.

~ The dressing will taste strong on its own, but don’t tone it down. Once mixed with the veggies and quinoa, it will be the perfect amount of flavor.

~ For an oil-free option, sauté the vegetables in veggie broth or water.