Veggie Quinoa Crunch

March, 2017

The other day my family visited my brother and sister-in-law and enjoyed quite a feast.  Upon returning home I decided it was the perfect night for a healthy, quinoa dish.

There are endless ways to prepare quinoa.  Hot.  Cold.  With veggies.  With meat.  Nuts, seeds, cheese….

I like experimenting with different combinations, and this time I scored a home run and couldn’t wait to share it with you!  It’s the perfect mix of veggies with some crunch and a little sweetness to boot! (Don’t forget to check out the time saver tips at the end of the post.)


Veggie Quinoa Crunch


  • 1 cup red quinoa prepared with vegetable broth (instead of water)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 10 ounce package sliced mushrooms, chopped
  • 1 bag frozen cauliflower
  • 1 teaspoon sea salt
  • 1/2 to 3/4 cup blanched almonds
  • 1/2 to 3/4 cup dried cranberries


  • Preheat the oven to 400 degrees.
  • Place the frozen cauliflower on a cookie sheet lined with parchment paper, and brush with one tablespoon olive oil.  Roast cauliflower for 45 minutes, stirring about 3 times throughout so that it browns evenly. (You can roast it more or less, depending on how browned you like it.  I, personally, like it pretty browned.)
  • In the meantime, prepare the quinoa according to package directions, using vegetable broth instead of water.
  • Saute the garlic in olive oil for 2 minutes in a medium to large saucepan.  Add the chopped onions and saute another 5 minutes.  Add the chopped mushrooms and saute for another 5 minutes, or until the mushrooms are completely cooked through.
  • Drain any remaining water from the mushroom/onion mixture and put back in the pan.
  • When the quinoa & cauliflower are finished, stir them both into the onion/mushroom mixture.
  • Stir in salt, almonds and cranberries.
  • Serve warm.

Time Saver Tips:  

Because of the following time saver tips, the only ‘work’ for this recipe was chopping the mushrooms, which for some odd reason I actually really enjoy doing!!

  1. As you can see I used frozen cauliflower as a time saver.  (no washing, cutting, dealing with cauliflower crumbles all over the place)
  2. I bought garlic already minced.
  3. I bought onions prechopped.


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2 thoughts on “Veggie Quinoa Crunch

  1. Jennifer

    I tried this quinoa recipe with the dried cranberries/blanched almonds. OMG!!!! This is def one of my new faves. I will be making this often. Thank you!

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