Description
A hearty vegetarian main dish perfect for Thanksgiving.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup chopped mushrooms
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add mushrooms and bell peppers, cook until softened.
- Stir in spinach, thyme, rosemary, salt, and pepper.
- Combine the vegetable mixture with cooked quinoa.
- Serve warm.
Notes
- This dish can be made ahead and reheated.
- Feel free to add other vegetables like zucchini or carrots.
- Pair with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetarian thanksgiving main dish