Quinoa Primavera

As an attempt to cure my pizza hangover (symptoms included but were not limited to lethargy, lack of desire to wear ‘going out’ clothes, food baby, etc), I decided we need a healthy dinner to counteract all the over eating lately.

This recipe was my answer. It’s a rather weird one because it basically replaces pasta with quinoa to create a “healthified” twist an Italian classic. So why quinoa, you ask? Well it’s considered the “superfood” of grains (it is a…seed?) because it is a complete protein (contains all the essential amino acids), has twice as much fiber as other grains, and is low in fat. And, if that doesn’t sell you then maybe it’s light texture and quick prep time will win you over!

Regardless, this was a super easy and delicious recipe that I managed to whip up in about 20 minutes. To make it even healthier (and vegan!) feel free to omit the cheese (but that will compromise the slight creaminess that the cream cheese gives it.)

Also, it made for delicious leftover to bring to work the next day!


Quinoa Primavera

  • 1 1/2 cups uncooked quinoa, rinsed
  • 3 cups vegetable broth
  • 2 ounces of cream cheese
  • 2 Tablespoons fresh basil leaves, chopped
  • 3 garlic cloves, minced
  • 1 cup onion, diced
  • 3 cups zucchini, diced
  • 1 cup orange pepper, diced
  • 1 Tablespoon olive oil
  • 1/4 cup Parmesan

Β Start by bringing the vegetable broth to a simmer. Cook quinoa for 15 minutes or until the liquid has been absorbed. Remove from heat and stir in the cream cheese and basil. Cover and set aside while you prepare the vegetables.

In a medium skillet, heat a tablespoon of olive oil over medium. Add in the garlic and saute for about a minute. Next, add in the zucchini, onion, and pepper and cook until very softened (I did mine for about 15 minutes but you can judge it on how crispy or softened you like yours!). Season with salt and pepper and add into the quinoa mixture.

Serve warm with some delicious rose sangria and a baguette.



  • Gabby @ the veggie nook
    June 26, 2012

    I love quinoa. I find I digest it better than other grains so it’s definitely a go-to for an upset digestive system. Lovely looking dish πŸ™‚

  • tanyamhudson
    June 28, 2012

    Yum! Great way to get in lots of fresh summer veggies. πŸ™‚

  • masters2marathons
    June 29, 2012

    Bought the ingredients today and I can’t wait to try it! After I make it and write about it in my blog, I’d like to link to your blog, if that is ok with you πŸ™‚ I don’t have many readers, but I like to give credit where it is due πŸ™‚ And I will be sure to check out your other recipes!

    • shellywest
      June 29, 2012

      Of course! That sounds great! Let me know how it turns out for you!

      • masters2marathons
        July 1, 2012

        Turned out well! Made it this evening πŸ™‚ I did add a handful of broccoli slaw because I need to hide veggies in my food as much as possible. Thanks for posting this awesome recipe! I will be sure to check out your others too!

        • shellywest
          July 2, 2012

          Oh! Broccoli slaw…that sounds like a delicious mix in! Glad it turned out well.

  • Basil
    June 30, 2012

    Oh, gosh, I haven’t had quinoa in AGES, and this post made me realize that. Good thing I have a large bag sitting in the pantry. This look so simple, yet so good!

  • Quinoa Primavera: courtesy of Vegetarian ‘Ventures | masters2marathons
    July 2, 2012

    […] of the week: Quinoa Primavera (with quinoa, veggies, and cream cheese) From the blog: Vegetarian […]

  • Davina
    July 9, 2012

    This looks amazing…so happy to have found your blog- just started following it. (thanks for checking mine out too). I just “pinned” this recipe…can’t wait to try it!!!

  • boomingback
    July 9, 2012

    Thanks for visiting my blog. I will definitely try this one. We do enjoy quinoa.

  • Megan
    July 11, 2012

    This looks so yummy!!

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