Simple Vegetable Quinoa Recipe (With Video)

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Hello and welcome to HealthyVeganRecipes.net travelling in Europe. Yeah! So we’ve got some quinoa cooking on the stove back there and we’re doing a pretty simple recipe tonight coz we are in a hostel.

And we don’t really want to use any oil coz we have to buy it, it’s kind of pain dragging it around with you so what we’re going instead is just chopping up some fresh vegetables, I’ve got tomatoes. Some beets that is already been steamed and an avocado so around with oil we’re using whole fat. Whole food fat!

And then I’ve got some spices back here, some herbs to add to add some flavor. Some powdered garlic and onion and alfalfa sprouts.

And the spices are in the other part of the website there.

Oh yeah! Check out the hidden part of the website to find the recipes for all my spice mixes that I am gonna be using.

Yeah!

Hmm. Dinner!

Alright! So that’s all you have about to say?

Pretty much!

Ok! That’s good for now!

So our quinoa is looking pretty cooked although its having a little bit difficulty because we don’t have a lid and I’ve got my herbs here and always pinch them a little bit as they go in so that the flavors comes out especially that we don’t have any oil to infuse the flavor of the herbs into the food. You want to give them a good pinch with your fingers.

So I think that’s probably good and then my garlic and onion powder which I normally use but much more convenient when travelling. I’m gonna sprinkle and I’ll stir that all through the quinoa.

So just in case I added the first time you said it there, this is- we’re not using oil today coz we didn’t want to carry around a bottle of oil so you’re just hoping that the avocado will be the nice fat in the dish and it’s not gonna be as super flavorful but hopefully all of the veggies come out more than.

Oh yeah! The vegetables are where you get your flavor anyway so I’ve got some beets here that’s been steamed, some avocado and some diced fresh tomatoes. We also wanted the cooking minimal today which I think was a pretty good idea coz I’m getting really hot right now.

And my favorite, sprouts! Sprouts are incredibly nutritious and since we’ve been travelling, yesterday I didn’t get much sleep so dense nutrients are gonna be really great right now.

One hour of sleep last night, I didn’t done that for a long time.

How much sprouts are going on here?

Just have of them maybe or a third? Yeah! That’s good!

Take the rest for lunch tomorrow.

Sure!

So like I said, really simple. I’m just making kind of a big mess on the pot with the vegetables but the beets may look beautiful, they dye the quinoa red. Here we go! Bye!

My nickname for this meal is travel hangover food, because it was all I could muster up the energy to make after our overnight flight to Paris. No, we didn't drink any alcohol, but we slept for only an hour on the plane and then spent today wandering Montmartre in the rain, and headed back to our hostel to make dinner.

Not only was this the tiniest kitchen I've seen in a long time, there was no dish soap left, no lid for the only pot and a line-up of about 3 people behind us wanting to use the stove and limited counter space. Luckily, I brought with me a knife to chop the vegetables, because that crucial utensil was missing from the minimal kitchen supplies. I have had much better luck in other hostels, but it's always good to come prepared!

Although this dish was planned with the idea of minimal thought input and energy output, its simplicity invites the fresh vegetables to shine through in both flavor and nutrition. I used avocado, beet, tomato and sprouts, but when you are dealing with a travel hangover just go with whatever veggies look fresh and ripe in your nearest market. The simplicity also encouraged me to go with whole foods, like avocado instead of oil.