Quinoa with Peas and Carrots


2 cups quinoa, rinsed per package directions
1 T olive oil
1 medium sweet onion, chopped
1/2 red pepper, deseeded and chopped
3 large garlic cloves, peeled and minced
1 Serrano pepper, rinsed, de-veined and deseeded
1 T chili powder
1 t smoky paprika
1 t ground cumin
1/2 t oregano
1/4 t fresh ground black pepper
1 t balsamic vinegar
1 cup mixed frozen peas and carrots, thawed
1 (8 oz) can of unsalted tomato sauce
1 3/4 cups vegetable stock
Garnish: sliced green onion and chopped cilantro

Spoon Mage™ Hint:

Soy sauce makes an excellent alternative to balsamic vinegar. If you are not a vegetarian, this recipe is also good with chicken stock.


Over medium heat, sauté the onion and red pepper in olive oil for 5 minutes. Be sure to use a pan that has a tight fitting lid.

Add the garlic and Serrano pepper and sauté for 2 minutes until the garlic releases its aroma.

Add the chili powder, smoky paprika, cumin, oregano, black pepper, and vinegar (or soy sauce) and stir for 1 minute.

Add the quinoa and stir constantly for 3 – 4 minutes.

Add the thawed peas and carrots, tomato sauce, and stock. Stir until it comes to a boil. Reduce heat to a low simmer, cover and let cook for 15 minutes.

Remove from heat and let it sit covered for 10 minutes. Fluff with a fork, taste, and adjust seasonings. If you prefer saltier food, this is the time to add salt.

Garnish with a sprinkle of green onion and cilantro.

This recipe was inspired by one of the many delicious recipes from Savvy Vegetarian.

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