Quinoa with sunny vegetables

Name: Quinoa with sunny vegetables
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g White or tricolor quinoa, rinsed well; 1 pièce Medium zucchini, cut into small cubes; 1 pièce Red pepper, seeded and diced; 150 g Cherry tomatoes, cut in half; 1 pièce Medium red onion, chopped; 2 pièce Garlic cloves; 450 ml Hot vegetable broth; 6 g Herbs of Provence; 20 ml Extra virgin olive oil; 15 ml Lemon juice; 1 pincée Salt; 1 pincée Black pepper; 60 g Crumbled feta or fresh parsley to serve (optional)

A complete pressure-cooked quinoa with colorful Mediterranean vegetables — zucchini, bell pepper, cherry tomatoes and red onion. Ready in 8 minutes after the pressure builds up, it is one of the quickest and most complete vegan dishes on Cookeo. The quinoa absorbs all the broth flavored with Provence herbs and comes out swollen, slightly crunchy and full of flavor. Ideal as a main course or as a side dish.

20minPrep 12minCooking 8min 4 servings🟢 EasyCOOKEOVeganGluten-freeLactose-freeVegetarian

Complete protein (essential amino acids), rich in fiber, magnesium and iron. Low glycemic index.

~275 cal/serving (indicative)

Add to planningPlanning

Preparation

1
Rinse the quinoa thoroughly in a fine strainer under cold water for 1 to 2 minutes, rubbing it with your fingers.
💡 This step is essential — quinoa is naturally covered in saponins, a slightly bitter compound. A good rinse eliminates this bitterness and completely changes the final result.
2
Browning mode: pour in the olive oil, brown the red onion and minced garlic for 2 minutes until lightly browned. Add the diced pepper, cook for 1 more minute.
⏱ 3 min
💡 Lightly browning vegetables before pressure cooking develops caramelized flavors that enrich the entire dish.
3
Add the rinsed quinoa, diced zucchini, cherry tomatoes and Provence herbs. Mix. Pour in the hot broth. Salt, pepper.
💡 The quinoa/liquid ratio for pressure cooking is 1:1.5 (300g quinoa to 450ml). Respecting this ratio is essential to avoid mushy or too dry quinoa.
4
Close the lid. Pressure cooking mode: 8 minutes.
⏱ 8 min
💡 Allow to naturally decompress for 3 minutes before rapid release. This gentle decompression allows the quinoa to gradually absorb the remaining broth.
5
Open and gently fluff the quinoa with a fork. Drizzle with lemon juice, mix gently.
💡 The quinoa should be puffy, grains separated and slightly transparent with the small white germ visible. If it is sticky, return to Simmer Mode for 2 minutes uncovered.
6
Serve in deep plates. Sprinkle with crumbled feta or chopped fresh parsley. Drizzle with a drizzle of raw olive oil.
💡 This dish is also excellent served cold, in a salad, with additional lemon juice. It will keep for 3 days in the fridge and can be enjoyed without reheating.

Frequently asked questions

Why is my quinoa bitter?▾

It was not rinsed enough. The natural saponins in quinoa (outer layer) are responsible for this bitterness. Rinse for at least 90 seconds under running water, rubbing the seeds between your palms. Some brands say 'already rinsed' but extra rinsing never hurts.

Can you replace vegetable stock with water?▾

Yes, but the result will be significantly less tasty. If you don't have broth, add at least one tbsp. teaspoon of salt, a drizzle of olive oil and additional spices in the water.

Can we add legumes to enrich the dish?▾

Absolutely. Canned chickpeas (drained) or white beans are incorporated in step 3, before pressure cooking. Do not add dry lentils without precooking them — they require more liquid.

Is this dish suitable for children?▾

Yes, children generally enjoy the slightly crunchy texture of quinoa. For the little ones, reduce or eliminate the spices, and cut the vegetables into smaller pieces. Add grated cheese on top to make it more delicious.

Similar recipes

Toulouse cassoulet

1h 50minMedium4 servings

Moulinex Companion

Lebanese parsley tabbouleh

20minEasy4 servings

Magimix Cook ExpertVeganLactose-free