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healthy quinoa dish in a wooden bowl with lemon wedges and coriander leaves in the background
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Healthy quinoa

This healthy quinoa recipe is loaded with all the tasty and nutritious things like oven-roasted pumpkin, beets, cherry tomatoes, chickpeas, and spinach. It's a filling and flavorful dish that can be enjoyed as a whole meal or served as quinoa salad too. Since it's vegan and gluten-free, people with these dietary preferences can enjoy it too.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 240kcal
Author Vandana Chauhan

Ingredients

  • 1 cup uncooked quinoa
  • 1.5 cups peeled pumpkin cubes
  • 1.5 cups peeled beetroot cubes
  • 1 cup boiled/ canned chickpeas
  • 1 cup chopped spinach fresh/ frozen
  • 1 cup cherry tomatoes cut in half
  • 1 medium-sized onion finely chopped
  • ½ tbsp minced garlic
  • ½ cup chopped spring onion
  • ¼ cup chopped coriander leaves for garnishing
  • Juice of half a medium sized lemon adjust to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon chili flakes
  • Ground black pepper as per taste
  • Salt as per taste
  • 1.5 tbsp olive oil
  • 2 cups water

Instructions

  • Line a baking tray with baking paper. Spread pumpkin and beetroot cubes on it. Drizzle around ½ tablespoon olive oil and sprinkle some salt, and pepper. Toss with your hands until every piece gets evenly coated with oil, salt, and pepper. Bake in a pre-heated oven at 180°C for 20-25 minutes.
  • Rinse quinoa and put in a pot. Add water and cook uncovered on a medium flame for 15-20 minutes or until the water gets evaporated. Switch off the gas, cover the pan, and let the quinoa remain like that for atleast 5 minutes. After that, remove the lid and fluff with a fork.
  • Heat 1 tablespoon olive oil in a pan. Add minced garlic and onion. Saute until the onion starts turning brown.
  • Add cherry tomatoes, salt, and pepper. Saute for around minutes.
  • Next, add chopped spinach and cook until the leaves get wilted.
  • Add chickpeas, cumin powder, and chili flakes. Cook for around 2-3 minutes.
  • Finally, add spring onion, baked vegetables, quinoa, and lemon juice. Mix everything. Cover the pan and cook for about 2 minutes. Don't remove the lid for atleast 5 minutes so that all the flavors blend together.
  • Garnish with chopped coriander leaves and enjoy!

Notes

  1. Feel free to use any other vegetable of your choice like broccoli, cauliflower, carrots, etc.
  2. You can also add more warm spices like cinnamon powder, ginger powder, etc to flavor this dish.

Nutrition

Calories: 240kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 663mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3957IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg