Healthy quinoa with sautéed vegetables

Now that spring is here, it is good to incorporate light grains more often.

Quinoa is excellent for this season, it nourishes you and  it is also light.

It has good quality protein and you can enjoy it  hot or cold, it works perfect in salads.

Fresh garlic, sprouts or arugula, are vegetables that help us to flow with the opening energy characteristic of this season.

The combination of these ingredients make a simple, light and delicate dish to enjoy in the hot days to come.


1 cup of well-washed quinoa

2 cups of water

1 onion

2 carrots

1 to 2 fresh garlic

1 handful of arugula


For the sautéed:

Broccoli Florets


1 teaspoon of umeboshi vinegar (optional)

quinoa con salteado de brócoli (1)


Wash the quinoa very well until water runs clear.

Bring to the boil with the water. Remove any foam that might come up on the surface.

Add a pinch of salt, cover and lower the flame.

Let it cook on low heat for 20 to 30 minutes, until the quinoa is well opened. Reserve. When it begins to cool, separate the grains with two sticks.

Cut the vegetables for the quinoa into small cubes. Start sautéing the onion in a wok with a little oil and a pinch of salt.

When it is golden brown, add the carrot and the fresh garlic. Let it cook slightly.

Now add the quinoa and leave for another couple of minutes. Turn off. Add the arugula and stir gently to mix the ingredients.

This time I’ve prepared the dish without adding any type of seasoning except for the salt and it was just right, but if you like stronger flavours and you want to add a little shoyu or umeboshi vinegar, add it to the vegetable stir fry before adding the quinoa.

For the sautéed broccoli, use another large skillet.

When the skillet is very hot add a dash of oil and then the broccoli florets, add a pinch of salt and sauté over a hot fire until the broccoli turns bright green, 2 or 3 minutes should be enough.

Add the radishes cut into slices and skip another few minutes.

If you like, you can add a few drops of umeboshi vinegar, which combines very well with these ingredients.

To serve, make a crown on the plate with the quinoa and place the broccoli stir fry in the center.

Cook it with love … and enjoy!

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