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Garden Fresh Quinoa

By: Sharon Matten January 06, 2022
Cook: 15m Total: 15m
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Servings: 1


  • 2 cups uncooked quinoa, rinsed
  • 4 cups boiling water
  • 1 large onion, finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed (you can use a frozen cube)
  • 1 large carrot, peeled
  • 1 large zucchini, unpeeled
  • 8-10 ounces mushrooms
  • 12 ounces ground walnuts
  • 1/2-1 teaspoon fine sea salt (or to taste)
  • 1/4-1/2 teaspoon black pepper (or to taste)


  1. In a large saucepan combine the quinoa and boiling water.
  2. Bring to a boil and reduce heat to low.
  3. Cover and cook for 15 minutes until all the water is absorbed.
  4. Turn off heat and allow the cooked quinoa to sit covered for an additional 5 minutes.
  5. Remove cover and allow quinoa to cool. (This step can be done in advance.)
  6. In a food processor fitted with a medium shredder blade, shred the carrot, zucchini, and mushrooms.
  7. Set aside.
  8. Heat oil in a medium skillet.
  9. Add diced onions and garlic then sauté until the onions are caramelized.
  10. Add the shredded vegetables and sauté until soft.
  11. Fold the cooled quinoa into the sautéd vegetables, then stir in the ground walnuts until completely combined.


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