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Herbed Quinoa with Vegetables

Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.


  • 1 1/2 cups raw quinoa
  • 2 tablespoons Veggie-Stock Gold® dissolved in 2 1/4 cups hot water
  • 1 teaspoon dried Herbs of Provence
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 large tomato, diced, or 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1/2 cup chopped fresh parsley or basil
  • Salt and ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons pine nuts or chopped almonds, toasted


  1. Rinse the quinoa thoroughly (according to package directions) in a fine mesh sieve under cold water.  Transfer it to a medium saucepan and add the dissolved Veggie-Stock Gold® and Herbs of Provence.  Bring to a boil over high heat, then reduce the heat to low, cover the pan, and simmer until the stock is absorbed, 15-20 minutes.
  2. While the quinoa is cooking, heat the oil in a skillet over medium heat.  Add the onion and cook until it is translucent, about 5 minutes.  Add the bell pepper and cook 3-4 minutes, then add the zucchini, garlic, and corn and cook another 3-4 minutes, until the vegetables are just tender.  Add the tomato and the parsley, stir combine, cook 1 minute, then remove the pan from the heat.  Season to taste with salt and pepper.
  3. Combine the cooked quinoa with the vegetables, then divide the pilaf among 4 plates and top each serving with Parmesan and nuts.
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Classic French Stocks and Sauces