Here’s 30+ delicious vegetarian quinoa recipes to try out! Quinoa is a gluten-free whole grain that is packed with protein, fiber, and nutrients. It is a great alternative to rice or pasta, and it can be used in a variety of dishes, from breakfast to dinner.
PS – Be sure to check out these 35+ delicious quinoa recipes too!
The BEST Vegetarian Quinoa Recipes
How to Make Ahead and Store
Leftover quinoa will keep well stored in an airtight container in the fridge for up to five days.
Or, you can freeze it for up to three months. I like to make a big batch and portion the quinoa into freezer bags to have on hand for when I’m needing some cooked quinoa.
While I generally use 1 cup quinoa to 2 cups water for stove top quinoa, in the Instant Pot, that ratio drops down to only 1 ½ cups of water for every cup of quinoa.
Bring quinoa and water to a boil over high heat. Then, reduce the heat to a low simmer and cook for 15 minutes. Remove from the heat and let sit 5 minutes before fluffing & serving. Or, try my Instant Pot Quinoa for an even simpler method!
Quinoa is a complete protein that’s loaded with essential amino acids. It also has a low glycemic index.
Yes. This gets rid of the quinoa’s natural coating, called saponin, which can make it taste bitter. And although boxed quinoa is generally pre-rinsed, it doesn’t hurt to give the seeds an additional rinse. Just place it in a fine mesh strainer and run it under water until the water is clear.
More Pantry Staple Recipes
- Cannellini Bean Recipes
- Chickpea Recipes
- Lentil Recipes
- Canned Chicken Recipes
- Canned Salmon Recipes
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30+ Vegetarian Quinoa Recipes
- 2 Tablespoons olive oil
- ½ medium onion (diced)
- 3 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 4 garlic cloves (minced)
- 4 cups bone broth (chicken broth or vegetable stock (use more for a more brothy soup))
- 1 15- ounce can chickpeas (drained & rinsed)
- 1 1/4 cup quinoa (uncooked, rinsed well in a fine mesh colander)
- 1 14.5- ounce can diced tomatoes (undrained)
- 1 8- ounce can tomato sauce
- 1 Tablespoon Italian seasoning
- Pinch red pepper flakes
- 2 cups fresh spinach (coarsely chopped)
- 1 ½ cups half and half (or heavy cream)
- Salt and pepper (to taste)
- Parmesan cheese (for topping)
- Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
- Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
- When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.
- Divide into bowls and top with grated Parmesan.