Introducing your One Pot High Protein Quinoa recipe! a wholesome, protein-packed, and easy-to-make dish perfect for busy weeknights or meal prep.
One-pot convenience and nutrient dense from fresh vegetables, quinoa, and of course bold flavors are just some reasons why you should try this.
Other Quinoa Recipes You’ll Love
- True Food Quinoa Bowl
- Quinoa With Garlicky Tofu
- Quinoa Rotini With Chorizo
- Ssamjang Curry With Fluffy Quinoa
- Chickpea Stew with Quinoa
Why You'll Love This
- Quick and Easy: Minimal cleanup with everything cooked in one pot.
- High Protein: Quinoa and nutrient-dense greens pack a protein punch.
- Customizable: Adjust the veggies and flavors to suit your preferences.
- Bursting with Flavor: Bold seasonings, umami-rich miso, and a touch of vegan bourbon for depth.
Ingredients
- Celery: Adds crunch and a subtle savory flavor.
- Peppers: Bring sweetness and vibrant color.
- Mushrooms: Earthy and meaty texture.
- Onions and Garlic: Essential aromatics for depth.
- Miso: Umami powerhouse for richness.
- Better Than Bouillon: Enhances the broth's flavor.
- Tomato Paste: Concentrated tang and color.
- Kale & Spinach: Nutrient-packed greens for added freshness.
- Stock: Forms the base for cooking the quinoa.
- Garlic & Herb Seasoning: Adds a balanced flavor profile.
- Vegan Bourbon: Optional but adds a smoky, caramel note.
- Fly by Jing Chengdu Crunch: A final spicy, crunchy garnish that ties everything together.
Steps
- Sauté Aromatics: Heat olive oil in a pot, add onions, garlic, celery, and peppers. Sauté until fragrant.
- Add Pastes and Liquids: Stir in miso, Better Than Bouillon, and tomato paste. Deglaze with vegan bourbon if using. Add stock and garlic & herb seasoning.
- Cook Quinoa: Stir in quinoa, cover, and let simmer until quinoa is tender and the liquid is absorbed.
- Add Greens: Fold in kale and spinach until wilted.
- Assemble and Garnish: Plate the quinoa and garnish with vegan cheese, Fly by Jing Chengdu Crunch, and a drizzle of chili oil.
Variations
- Grains: Swap quinoa with couscous, farro, or brown rice for a different texture.
- Veggies: Try zucchini, sweet potatoes, or broccoli for variety.
- Spices: Add smoked paprika, cumin, or turmeric for a twist.
- Protein Boost: Stir in tofu cubes, chickpeas, or tempeh.
Substitutions
- Miso: Replace with soy sauce or tamari for a similar umami flavor.
- Better Than Bouillon: Use vegetable stock cubes or homemade broth.
- Fly by Jing Chengdu Crunch: Substitute with any chili oil or crispy topping.
- Vegan Bourbon: Omit or use a splash of apple cider vinegar for tang.
FAQ
1. Can I make this gluten-free?
Yes, ensure the miso and Better Than Bouillon used are certified gluten-free.
2. How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat with a splash of stock to revive the texture.
3. Can I make this in an Instant Pot?
Yes! Sauté the aromatics on the sauté setting, add the quinoa and liquid, and cook on high pressure for 1 minute.
Top Tip
Toast the quinoa in the pot before adding liquid for an extra nutty flavor.
Hint
For maximum flavor, let the dish sit covered for 5 minutes after cooking to allow the quinoa to absorb the broth fully.
One Pot High Protein Quinoa
Introducing your One Pot High Protein Quinoa recipe! a wholesome, protein-packed, and easy-to-make dish perfect for busy weeknights or meal prep. One-pot convenience and nutrient dense from fresh vegetables, quinoa, and of course bold flavors are just some reasons why you you should try this.
Ingredients
- 2 stalks celery diced
- 1 bell pepper diced (red, yellow, or orange for sweetness)
- 1 cup mushrooms sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon miso paste
- 1 teaspoon Better Than Bouillon or 1 bouillon cube
- 2 tablespoons tomato paste
- 2 cups kale chopped
- 1 cup spinach packed
- 1 cup quinoa rinsed
- 2 ½ cups vegetable stock
- 1 teaspoon garlic & herb seasoning
- 1 tablespoon vegan bourbon optional
- 1 tablespoon Fly by Jing Chengdu Crunch for garnish
- 1 tablespoon chili oil for garnish
- 2 tablespoons vegan cheese shredded, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a pot, add onions, garlic, celery, and peppers. Sauté until fragrant.
- Add Pastes and Liquids: Stir in miso, Better Than Bouillon, and tomato paste. Deglaze with vegan bourbon if using. Add stock and garlic & herb seasoning.
- Cook Quinoa: Stir in quinoa, cover, and let simmer until quinoa is tender and the liquid is absorbed.
- Add Greens: Fold in kale and spinach until wilted.
- Assemble and Garnish: Plate the quinoa and garnish with vegan cheese, Fly by Jing Chengdu Crunch, and a drizzle of chili oil.
