Indian Quinoa and Vegetables
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Let’s face it – weeknight dinners and delicious, nutritious dinners don’t always overlap. After a taxing day at work, sometimes the easiest dinner is a microwaveable meal or takeout from your favorite greasy spoon. But wholesome, home-cooked, and – most importantly – flavorful meals are often much simpler and more satisfying than you’d think! This Indian quinoa and vegetables dish is one of those recipes – it only takes about half an hour to throw together, and the preparation is simple enough for any home cook to pull together this hearty quinoa with vegetables on even the busiest day. Six common ingredients (that may already be in your pantry!) do the heavy lifting in this vegetable quinoa, and a generous sprinkling of The Spice Hunter Smoky Turmeric Global Fusion Rub packs the dish with flavor. Sautéed onion and vegetable broth give this Indian quinoa a rich flavor base, while carrots, broccoli, and garbanzo beans provide heartiness and a medley of textures. Quinoa, a protein-rich Andean grain, helps to make this vegan dish filling and entrée-worthy. The real star of this quinoa is The Spice Hunter Smoky Turmeric Global Fusion Rub – inspired by the enchanting region of southwest India where the turmeric root originated, Smoky Turmeric is a bold, colorful addition to this vegan vegetable quinoa. A combination of turmeric, smoked paprika, roasted garlic, chile pepper, and cumin, Smoky Turmeric draws out the flavor of the onions, lends smokiness and earthy flavor to the broccoli and carrots, and gives the quinoa a rich, golden hue. If you can’t get enough of our Smoky Turmeric Global Fusion Rub, try another one of our favorite recipes with this bold, colorful blend. We recommend Roasted Turmeric Potatoes, Quinoa and Roasted Beet Salad, and Oven Baked Chicken Wings.
- 1 Tbsp. olive oil
- 1 large white or yellow onion, minced
- 3 large carrots, chopped
3 Tbsp. The Spice Hunter Smoky Turmeric Global Fusion Rub, plus more to taste
- 1½ cups quinoa, rinsed
- 2 (15.5 oz.) cans garbanzo beans, drained
- 3 cups vegetable broth
- 1 crown of broccoli, chopped
Heat olive oil in a large sauté pan or stock pot over medium-high heat, add onion and cook about 5 minutes or until onion begins to soften. Add carrots and cook another 5 minutes, stirring occasionally. Stir in seasoning, followed by the quinoa, garbanzo beans and broth. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Remove lid, sprinkle broccoli over top without stirring, re-cover and continue cooking 5-10 minutes until most of the liquid is absorbed. Stir, season to taste with additional Smoky Turmeric Global Fusion Rub, if desired, and serve.