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  • 1.5 cups soaked quinoa
  • 1 cup chopped mushrooms
  • 2 cup shredded carrots
  • 1 chopped red onion
  • 3 cloves minced garlic
  • 1/2 cup frozen or fresh peas
  • 1 chopped red bell pepper
  • 3 cups vegetable broth
  • 2 tbl olive oil
  • 1 can chopped tomatoes( can substitute for butternut squash)
  • 1 tbsp tomato paste
  • 1/2 tbsp paprika
  • 1/2 tsp turmeric
  • salt, and pepper to taste
  • Top with drizzled lemon, parsley or cilantro and kalamata olives


  1. Prepare quinoa per instructions in a separate pot. Best soaked overnight for 8 hours + 2 tbl of apple cider vinegar or lemon.
  2. Heat olive oil, garlic and onions on a frying pan or skillet
  3. Add carrots, red bell pepper, mushrooms and one cup vegetable broth. Bring to boil and reduce to simmer.
  4. Add peas, tomato, and tomato paste, quinoa, stir and add paprika, turmeric, salt, and pepper.
  5. Put lid on and cook for another 7-10 minutes.
  6. Top with lemon, kalamata olives, fresh cilantro or parsley.
  7. Optional to add shredded chicken.

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