Flavorful Quinoa & Veggies

A photo of cooked quinoa with sautéed sweet red pepper, yellow onion and celery leaves


  • 1 cup of quinoa
  • 2 large sweet red peppers
  • 1 yellow onion
  • 2 cups of celery leaves
  • 1 Tablespoon of lemon juice
  • A small amount of avocado or olive oil
  • 3 teaspoons of the Marrakesh Market Blend from Spice House -OR- 2 teaspoons of paprika, 1 teaspoon of turmeric, 1/2 teaspoon of sugar and 1/2 teaspoon of parsley flakes


You’ll need a sauce pan with a lid and a frying pan for this one.

If you’re not using the Marrakesh Market Blend, you can skip this step. If not, get a little bowl and measure out the spices into it. Then mix that up (if the bowl has a lid, just put the lid on and shake it up, if not, used plastic wrap over the top and shake it up).

Get your sauce pan, add 2 cups of water and put it on high until it boils. Add the one cup of quinoa, stir, turn down the heat to low/simmer and cover. Set a timer for 15 minutes. As the quinoa cooks, the water will be absorbed. It’s ready when it’s fluffy and soft.

While the quinoa is cooking, chop up the peppers, onions and celery leaves. Get your frying pan out and drizzle in a small amount of oil. Set the heat on medium. Add the onion and red pepper. Stir occasionally while this cooks for about 5 minutes. Sprinkle the 1 tablespoon of lemon juice and add in the 2 cups of celery leaves and half of your spices. Keep stirring occasionally for about 10 more minutes as this cooks.

By this time, your quinoa should be getting done. Remove it from heat and stir in the other half of your spices.

Split the quinoa and spoon out each half onto 2 plates. Add the veggie mixture on top.

Makes 2 servings.

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