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This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It's from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine's new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.

Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

Ingredients

CITRUS-PICKLED SHALLOTS

  • 2 large shallots, cut into half-moons
  • 2 tablespoons orange juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • Pinch of sugar

QUINOA

  • 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
  • 2 cups frozen artichoke hearts (see note)
  • 2 garlic cloves, minced
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon dried dill
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups frozen peas
  • 2 carrots, diced
  • 1 orange or yellow bell pepper, finely chopped
  • 3 scallions (white and light green parts), thinly sliced
  • zest and juice of 1 lemon
  • ½ cup raw sunflower seeds

Instructions

  • To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
  • To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
  • Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.

Comments (4)

(4 from 2 votes)

Recipe Rating

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Meg

Been vegan for 6 years and this is a solid quinoa salad, especially with the pickled shallots. We put the veggies in a little earlier to soften them more, but otherwise very tasty!

Tine

The ingredients really don't work well together for taste. It seemed like random ingredients were thrown together and the thyme flavour was overpowering (not in a good way).

LG

I routinely rinse quinoa for a minute or two before cooking. I’ve never seen a recipe suggesting to soak it 2 hrs or overnight. That seems like ridiculous overkill. What is the purpose of this time consuming step?

Courtney Davison

Hi LG, Rinsing is adequate if you don't want to soak it. Matt Frazier, who developed this recipe, likes to soak quinoa to reduce its phytic acid content and improve digestibility, but it's not critical to making a tasty quinoa primavera. Thank you, Courtney Davison Editor, Forks Over Knives

About the Author

Headshots of Matt Frazier and Stepfanie Romine

About the Author

Matt Frazier and Stepfanie Romine

Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life is their first collaboration. Find Frazier on Instagram and Romine on Instagram.
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