Description
A delightful vegetarian feast for Thanksgiving.
Ingredients
Scale
- 2 cups of quinoa
- 1 cup of vegetable broth
- 1 cup of chopped spinach
- 1 cup of diced bell peppers
- 1 cup of chopped mushrooms
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 1 teaspoon of olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and bell peppers, cook until tender.
- Stir in chopped spinach, cooking until wilted.
- Combine vegetable mixture with quinoa.
- Season with salt and pepper.
- Serve warm.
Notes
- Feel free to add other vegetables.
- This dish can be made ahead of time.
- Leftovers can be stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian recipes thanksgiving