Chickadee Says: Meatless Monday: Sautéed Vegetable Quinoa

Monday, August 18, 2014

Meatless Monday: Sautéed Vegetable Quinoa

Hello Darlings!

This summer has been crazy, and this upcoming week even more so! I am really bad about eating when I get super busy because I tend to graze- eating whatever is close by and easy rather than eating more nutritiously. So I decided to help myself out a bit and make big batches of delicious food so I have something quick to grab when I’m hungry that will both fill me and fuel me!

Quinoa is one of my go-to quick dishes (seriously, I pop it in the rice cooker and walk away) and it is also super easy to ‘dress up’ by adding shallots, mushrooms, and squash you have a bold -flavored meal or side that you can eat cold or warm up!


1 Cup Dry Quinoa (I used tri-colored)
4 Cups Squash, Roughly Chopped
4 Cups Mushrooms, De-stemmed and Roughly Chopped
1 Shallot, Thinly Sliced
2 Cloves Garlic, Thinly Sliced
2 Tablespoons Thyme
Salt and Pepper to Taste
2 Tablespoons Cooking Oil (I used coconut oil)


1. Cook quinoa either in your rice cooker (super easy!) or on the stovetop.

2. While quinoa is cooking, add oil to a large sauté pan over medium heat, and add shallot and garlic, stir until brown 2-3 minutes.

3. Add chopped mushrooms and thyme to shallot/garlic mixture. Let sweat. The mushrooms will reduce in size and become tender. About 5 minutes.

4. Add squash and let sweat, stirring frequently, allowing water to evaporate and squash to become tender. 5-8 minutes.

5. In a large bowl, combine quinoa and mushroom-squash mixture. Toss well.

6. Serve while hot, or pop in the fridge for later!

Do you plan ahead for busy weeks? Let me know your favorite make-ahead recipe in the comments below!

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