Spring Vegetables over Quinoa

Veggie Saute over Quinoa


Super simple and amazingly yummy, naturally this recipe is from Moosewood Simple Suppers. The gravy is flour, garlic, and vegetable broth. The broth is a great way to add lots of flavor when you don't have a large selection of seasonings in your cabinet. The vegetables can be served different ways, but it worked so well over some already cooked quinoa that didn't have an assignment yet. I love how it resembles a nice Asian stir-fry, but has the surprising differences of alternative vegetables (No broccoli or snow peas, although I know they would taste just as good here.) and a broth instead of soy sauce.

If you have a few extra leftover asparagus stems, it doesn't take much to add great flavor and color to this dish. I recommend buying the thinnest stems you can find. It's a time-saver to not have to halve them lengthwise. The hardest and longest part of the process for me was opening up the shelled edamame because I didn't have unshelled frozen edamame. Not exceptionally difficult, just time consuming.

Cost to Make Veggie Saute

  • $0.50 Quinoa (Costco)
  • $0.07 Carrots (Aldi)
  • $0.90 Edamame (Costco)
  • $0.57 Onion (Publix)
  • $0.29 Asparagus (Publix)
  • $0.02 Garlic (Maitland Farmer's Market)
  • $0.82 Broth (Essential Health Market
  • $2.35 Total for two

Meal Cost Per Person: 

1.18

Eating Vegetarian: 

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