This one food is fantastic for brain health, heart health, and digestive health.

Vegetable Quinoa


Crystal Lorraine


Chef Nay Cox


Easy / Beginner


  • 3/4 cup red quinoa
  • 1/2 cup water
  • 1 cup vegetable stock
  • 1/4 onion, sliced
  • 1/2 carrot, sliced
  • 1/2 zucchini, sliced
  • 1 garlic clove, minced
  • 1 tbsp avocado oil
  • salt and pepper to taste


  1. Pour water and stock in a 2 quart sauce pot. Turn the burner on medium heat and bring to a boil.
  2. When the liquid comes to a boil, add in quinoa and stir for 10 seconds.
  3. Saute’ your vegetables while you wait 10-12 minutes for the quinoa to cook.
  4. In a medium skillet, heat up the avocado oil on medium-high heat.
  5. Add carrots first, stirring with a spatula for 1 minute.
  6. Add in the onion and the zucchini. Stir until the vegetables START to get soft.
  7. Add in the minced garlic clove and cook for another 2-3 minutes. Vegetables should be tender, but NOT mushy.
  8. When the quinoa finishes, pour into a much larger bowl to slightly cool. There should be no liquid left in the pan.
  9. Add in salt, pepper, and the sautéed vegetables
  10. Mix carefully, season appropriately, and serve immediately.



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