Quick Veggie Quinoa | Vegan, GF | #RecipeADayMay

Categories #RecipeADayMay, Dinner, Featured, Recipes
Veggie Quinoa

Hey everyone and welcome back to Recipe A Day May! Today’s recipe is one I’ve been wanting to make since week one. It’s a quick veggie quinoa. This is a second attempt. The first time, everything went wrong. I couldn’t find courgettes anywhere, the aubergine went bad after about 12 hours and after a complete U turn of my ingredients list, I just wasn’t feeling it.  

Originally, I was planning on making this as a one pot dish, making a vegetable casserole with the quinoa slow cooked in it. But, after making my chilli and tamari aubergine earlier this month, I couldn’t resist the opportunity to make it that way again. And I was a little short on time today, so I made this a 30-minute, two pot dish instead.  

Veggie Quinoa

This recipe is dairy free, gluten free, vegan, soy free and nut free.  

Prep time: 5-10 minutes 

Cook time: 30 minutes  

Serves: 2-3 



  • 1 medium aubergine, chopped 
  • 4tbsp tamari  
  • 1 tsp chilli powder 

Veggie Quinoa   

  • Fry spray/ 1 tbsp olive oil 
  • A small red onion, diced 
  • 3 cloves garlic, chopped 
  • 1 orange or yellow pepper, chopped into large chunks 
  • 2 medium courgettes, roughly chopped 
  • 1 tin chopped tomatoes   
  • 100g quinoa 
  • 300ml vegetable stock (approx) 
  • ½ tsp cumin  
  • 1 tsp paprika 
  • Salt and pepper to taste 


  1. Earlier in the day, prep the aubergine following the instructions here. 
  2. Heat the fry spray/ oil in a large saucepan on medium heat and add the onion.  
  3. Cook for 5 minutes then add the garlic and courgettes and cook for a further 5-7 minutes.  
  4. Stir in the paprika and cumin, add tomatoes and pepper. If the tomatoes do not fully cover the vegetables at this point, add a small amount of water to the pan, just enough that the vegetables on top are covered rather than fully submerged.  
  5. Reduce the heat and leave to simmer for 15-20 minutes until vegetables are fully cooked and sauce has thickened.  
  6. In another small saucepan, cook the quinoa as per packet instructions, using the vegetable stock rather than water with the salt and pepper.  
  7. Once quinoa and aubergine are cooked, stir both into the larger saucepan before serving. 

Serve and enjoy!  

Veggie Quinoa

Are you a fan of healthier quick dishes when you’re short on time or do you prefer to grab and go?  

Until tomorrow,  


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14 thoughts on “Quick Veggie Quinoa | Vegan, GF | #RecipeADayMay

  1. Hmm another good recipe!
    Where do you get your inspiration? I am asking because I am crafting a vegan recipe book for my friend’s upcoming birthday ^^
    She wanted more inspiration for her vegan life style as well.
    Do you mind if I share some of your recipes from your site with her?
    And if you have any good recommendation on where to find great inspiration, let me know <3

  2. Oh! This looks good! I’ve had quinoa 2 times, and my family wasn’t a fan the first time. I don’t think I did it right, lol. Thanks for sharing!

  3. I had a spicy tomato quinoa the other day and I wasn’t a fan… I just found it was a bit bland and I love a lot of flavour in my food. Although I didn’t make it myself, it was shop bought so maybe it just needed some more herbs and stuff! I love paprika so I’d love to give this one a try!

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