Colorful quinoa dish with herb infused quinoa and seasonal spring veggies. Serve with sparkling rosé for a refreshing plant-based pairing!

Happy Friday, friends!

We did it again.

I know all of the days are prone to run together in quarantine unless you carefully segregate them with consistent routine, so if you weren’t sure what day it was, allow me to remind you with a virtual toast.

Tonight I did a virtual happy hour with a friend and we confessed that even virtual dates can be tiring.

Anyone else Zoom-ed out?

I figured I could schedule back to back to back Zoom calls just because I wasn’t leaving the comfort of my home, but, as it turns out, my introvert tendencies still apply to the virtual world.

I.e. I need time to retreat and rest and recharge.

Anyway, I thought we could make something special to end the week with a toast.

This Spring Quinoa Primavera is a fresh 1-pot dish for warmer weather.

You need dry quinoa, dried herbs, frozen vegetables, and lots of lemon!

Pantry Friendly Primavera

This dish is adapted from a recipe in the No Meat Athlete cookbook.

I love how it has bright spring veggies with a hearty quinoa base without any added oils!

Also notable is the fact that it’s allllll made in 1-pot.

I dug up the recipe this week and made my own version after remembering how “pantry friendly” it was.

I’m going on almost 2 weeks without making a grocery run and I’m trying really hard to get through Easter on just the items I have on hand!

(I feel the need to say that if you’re reading this sometime in the future, this post was written during the COVID-19 pandemic.)

This Spring Quinoa Primavera will fool you into believing you have a fridge full of produce when you really only have a bag of baby carrots and a few questionable onions.

What You Need to Make Spring Quinoa Primavera

Here’s what you need:

dry quinoa
jarred artichoke hearts
garlic powder
dried thyme
Himalayan sea salt
black pepper
frozen peas
fresh/frozen carrots
bell pepper
green onion
sunflower seeds
lemon

That’s it!

Swaps and Substitutions

I used white quinoa in this recipe but you can use any colored quinoa of quinoa.

Feel free to mix up the spring veggies to match whatever you have fresh or frozen.

I chose peas, carrots, and bell pepper because I had them readily available!

Some other fun spring ideas are asparagus, broccolini, or green beans.

If you happen to have a bag of frozen peas and carrots combined, you can sub that instead of the raw diced carrots.

I used jarred artichoke hearts in this recipe but you can also sub canned or frozen artichoke instead.

How to Make Spring Quinoa Primavera

The beauty of this recipe is that you add in the herbs and vegetables in with the quinoa while it’s cooking.

Your full entree will be done in the same time it would take to make a simple pot of quinoa!

You’ll know when the quinoa is done because the grain should be fully puffed, revealing the germ of the kernel.

The veggies should be vibrant, cooked, and fork tender.

Fluff the quinoa before serving to make sure everything is well combined.

I like to taste mine at this point and add more salt or pepper to taste.

Serve with a big squeeze of lemon, a sprinkle of sunflower seeds, and fresh green onion.

90+ Cellars Sparkling Rosé

Also, we serve it with 9 0+ Cellars Sparkling Rosé!

Every time I open a bottle of bubbles I have to watch the YouTube video for how to open a champagne bottle all over again; anyone else???

But this one is worth it.

If you’re like me, you don’t do sweet wines.

I love this Rosé because it’s on the drier side; fresh and clean and light.

This elegantly fruity yet dry sparkling rosé adds a fun pop of color to any spring celebration!

The wine is made from Pinot Noir grapes planted in vineyards throughout the regions of Trentino and Alto Adige in Northern Italy.

It is vinified as a dry rosé prior to second fermentation using the Charmat method.

The wine is pale pink in color with plenty of bubbles!

It’s bright and fruity with notes of strawberries, passion fruit, and rose petals.

Enjoy a glass this Easter!

How to Serve Spring Quinoa Primavera

You can dress this Spring Quinoa Primavera & Rosé up or down!

Dress it up for a spring celebration or dress it down for a weeknight 1-pot meal.

It’s hearty enough to be filling but light enough to enjoy leftovers for lunch the next day.

This dish is versatile because honestly it’s just as good cold as it is warm!

Try it out both ways– warm from the stovetop and chilled in the fridge.

If you’re looking for more protein, try adding chickpeas, white beans, or tofu.

I love mine with a big squeeze of lemon and fresh herbs!

And, of course, a glass of Rosé!

Cheers!

More Quinoa Recipes

I Want to Hear From You

If you make this Spring Quinoa Primavera recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren