Easy One-Pot Lemon Garlic Quinoa with Veggies Recipe

Introduction

This Easy One-Pot Lemon Garlic Quinoa with Veggies is a fresh and flavorful meal perfect for busy weeknights. Packed with vibrant vegetables and zesty lemon, it’s nutritious, simple to prepare, and packed with wholesome ingredients you’ll love.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups vegetable broth (use instead of water for deeper flavor)
• 1 tablespoon fresh lemon juice
• 3 cloves garlic (minced)
• 2 tablespoons olive oil (for sautéing)
• 1 cup mixed color bell peppers
• 1 medium zucchini
• 1 cup cherry tomatoes
• 2 cups spinach or kale (to stir in at the end)
• 2 tablespoons fresh parsley or cilantro (chopped, for garnish)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Step 1: Heat olive oil in a pot over medium heat, add rinsed quinoa, and toast until it smells nutty, about 2–3 minutes.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in vegetable broth and fresh lemon juice, increase heat to high until bubbling, then reduce to low, cover, and simmer for 15 minutes until quinoa absorbs liquid.
4. Step 4: Remove lid, fluff quinoa gently with a fork, and let sit uncovered for 2–3 minutes until tender.
5. Step 5: Stir bell peppers, zucchini, and cherry tomatoes into the pot, cover, and cook for 4–5 minutes until veggies are tender-crisp.
6. Step 6: Fold in a generous handful of spinach or kale, cover for 1–2 minutes until leaves soften.
7. Step 7: Taste and season with salt and pepper, garnish with fresh parsley or cilantro, then serve warm.

Tips & Variations

• For a tangy contrast, sprinkle crumbled feta cheese over the finished dish before serving.
• Use kale instead of spinach for a heartier texture and slightly earthier flavor.
• To add protein, stir in cooked chickpeas or grilled chicken after cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water works fine but using vegetable broth adds extra depth and flavor to the quinoa base.

How do I prevent the quinoa from sticking to the pot?

To prevent sticking, make sure to toast the quinoa in olive oil before adding the liquid. Also, use a good-quality non-stick or heavy-bottomed pot for best results.

Easy One-Pot Lemon Garlic Quinoa with Veggies Recipe

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★★★★★

4.7 from 60 reviews

This easy one-pot lemon garlic quinoa with veggies is a flavorful, nutritious meal perfect for a quick lunch or dinner. Combining nutty toasted quinoa, fresh garlic, lemon juice, and a medley of colorful vegetables, this dish is both vibrant and satisfying. It’s cooked in one pot, making cleanup a breeze, and can be customized with your favorite herbs or a sprinkle of feta cheese for extra zest.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Quinoa Base

• 1 cup Quinoa (rinsed well to remove bitterness)
• 2 cups Vegetable Broth (use instead of water for deeper flavor)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (for sautéing)

For the Veggies

• 1 cup Bell Peppers (mixed colors, chopped)
• 1 medium Zucchini (chopped)
• 1 cup Cherry Tomatoes (halved)
• 2 cups Spinach or Kale (stirred in at the end)

For Garnish and Flavor Boost

• 2 tablespoons Fresh Parsley or Cilantro (chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Toast the quinoa: Heat olive oil in a pot over medium heat, add rinsed quinoa, and toast until it smells nutty, about 2–3 minutes.
2. Sauté garlic: Add minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Add liquids and simmer: Pour in vegetable broth and fresh lemon juice, increase heat to high until bubbling, then reduce to low, cover, and simmer for 15 minutes until quinoa absorbs liquid.
4. Fluff quinoa: Remove lid, fluff the grains gently with a fork, and let sit uncovered for 2–3 minutes until tender.
5. Add veggies: Stir bell peppers, zucchini, and cherry tomatoes into the pot, cover, and cook for 4–5 minutes until the veggies are tender-crisp.
6. Fold in greens: Add a generous handful of spinach or kale, cover for 1–2 minutes until leaves soften.
7. Season and garnish: Taste and season with salt and pepper, garnish with fresh parsley or cilantro, then serve warm.

Notes

• Optional: Sprinkle feta cheese on top for a tangy contrast.
• Quinoa can be substituted with other grains but cooking times will vary.
• Use fresh lemon juice for best citrus flavor.
• Vegetable broth adds depth, but water can be used for a lighter version.

Keywords: one-pot quinoa, lemon garlic quinoa, vegetarian quinoa recipe, easy quinoa dinner, healthy quinoa with veggies