A very simple dish today, the quinoa one-pot dish with peas and vegetables . One-pot dish, protein-rich, as we combine the pseudo cereal with legumes and vegetables. Quinoa is ideal in spring with fresh peas, but incredibly good with frozen ones too.
I use quinoa when I’m in a hurry, when I couldn’t cook a longer cereal in the morning, such as millet or buckwheat.
In 15 minutes I can serve quinoa and any cooked vegetables or legumes in the fridge, I add them and my one-pot dish is perfect.
In this case, there were peas cooked the day before, and here is the simplicity of this dish.
Don’t miss my Facebook page HERE and Instagram page HERE
See you soon
Daniela
If you are interested in other quinoa recipes, here are a few, but you can find many more on the blog.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Quinoa one-pot dish with peas and vegetables
- 3/4 cup quinoa
- 4 tablespoons sauté mix
- 1 cup peas, fresh, cooked, in skillet
- 1 teaspoon thyme
- 1 tablespoon lemon (zest and juice)
- 1 pinch sea salt
- 1 pinch fresh ginger
- 2 tablespoons extra virgin olive oil
Steps for Quinoa one-pot dish with peas and vegetables
Rinse the quinoa thoroughly in a fine-mesh strainer. You need to wash it well until it loses the saponins and the water runs clear. This way, it also loses its bitterness.
Pour the quinoa into a small pot, add water equal to twice the weight of the quinoa, so in this case, 3/4 cup quinoa and 1 1/2 cups of water with a pinch of salt. Turn on the heat to low, cover with the lid, and let it cook for 15 minutes.
Check, turn off the heat, put the lid back on and let the quinoa swell for ten minutes. Fluff your quinoa in a bowl.
Prepare the sauté vegetables and stew them with a drizzle of oil in a skillet. Add the peas to season and finally the fluffed quinoa.
Sauté in the skillet for a few minutes, meanwhile, prepare an emulsion with oil, lemon juice, grated zest, and ginger. Turn off the heat, return to the bowl, and dress with the prepared emulsion.
Tips and variants
If you have leftover quinoa with vegetables, store it in an airtight container for up to a couple of days. Or add it to a soup or make quinoa meatballs.
Of course, use seasonal vegetables, so in summer, add peppers and in winter, radicchio.
If you liked the recipe, share it on your profile and invite your friends to visit my blog. Become a fan of my page for updates.
For any information, feel free to contact me on my page Facebook Timo e lenticchie where you can interact and ask me any questions. Or join my group.
Follow me also on Instagram, Pinterest or Youtube or subscribe to the Telegram channel.
If you want to return to the HOME PAGE for more ideas among my recipes.
If you want to know more about me by reading who I am.
If you want to be always updated on my recipes, subscribe to the newsletter.
