veggie quinoa salad

Warm Veggie Quinoa Salad-  loaded with mushrooms, broccoli and sweet peas. Just 10  ingredients, simple and nutritious. 

Warm Veggie Quinoa Salad (Vegan, Gluten Free)

olive oil (divided)

quinoa (rinsed)

water

mushrooms

broccoli florets

sweet peas (not canned)

salt

garlic powder

pine nuts

Aleppo pepper (optional, but highly recommended)

lemon juice

In a medium pot, add olive oil over medium-high heat. Add quinoa and stir. Cook for 5-6 minutes, stirring occasionally until water is absorbed and quinoa is starting to brown.

Add 1 3/4 cups water and bring to a boil. Reduce heat, cover and simmer until moisture is absorbed, about 15 minutes. When done, transfer the cooked quinoa to a medium bowl.

While the quinoa is cooking, add olive oil to a large skillet over medium-high heat. Add mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until mushrooms are starting to soften but still a little firm. Add sweet peas, salt, and garlic powder. Reduce heat to medium and cook, stirring occasionally, until sweet peas are no longer frozen and warm throughout, about 3-4 minutes. Remove from heat, and add the mushroom/broccoli mix to the bowl of quinoa. Do not rinse skillet.

Place the same medium skillet back on the stove over medium heat and add the pine nuts, stirring constantly for 2-3 minutes or until slightly toasted. Watch carefully so they don't burn; you'll start to smell the pine nuts toasting.

Transfer the pine nuts to the quinoa mix, add the Aleppo pepper and lemon juice and stir. Serves 4.

We love this quick and easy recipe!  Taste and texture are incredibly interesting, and overall the combination is spot-on!  Super healthy, short list of ingredients, fast prep-to-table time.  We snuck in a few more veggies (heaping cups instead of level cups) and might even sneak in more next time.  And, yes, there will be a next time.  :)

This is actually a 10-star recipe because me and Mom both voted 5 stars  (and that has only happened once before).  I made the quinoa in an Instant Pot rather than stove-top, and was a bit heavy-handed with the veggies (more like 1.5 cups each of broccoli, peas, and mushrooms).  While it might keep 1-2 days in the fridge, I guarantee it will be devoured long before!  This is a definite repeat recipe!

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