Quinoa Primavera

Quinoa Primavera (from Forks Over Knives)


  • 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
  • 2 cups frozen artichoke hearts (can also use 1 14 oz can of artichokes packed in water)
  • 2 garlic cloves, minced
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • 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


  1. Combine 2 cups water and the quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes.
  2. 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.
  3. Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with pepper.
  4. Serve warm right away or put it in the fridge for a few hours and serve cold.

Variation: You can also bake extra-firm tofu in the oven and add it to your bowl of quinoa primavera.


Quinoa Primavera

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