Take Heart!
From Christian Vegetarian Association (CVA)

Farmers' Market Quinoa
FatFree Vegan Kitchen


For the quinoa:

1 1/2 cups quinoa

2 1/4 cups water

2 cloves garlic, minced

1/2 tsp. dried oregano

3/4 tsp. salt (omit for low-sodium)

1 cup chopped onion

1 medium eggplant, cut into 1/4-inch cubes

1/2 red bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

2 medium yellow squash or zucchini cut into 1/4-inch cubes

4 cloves garlic minced

1 16-ounce can diced tomatoes (I use Muir Glen fire-roasted)

1 cup cooked chickpeas

1/2 cup soy milk

1/2 tsp. dried oregano

1/2 cup minced fresh basil or 2 tablespoons dried basil

salt and freshly ground black pepper, to taste

soy parmesan (optional)


  • Rinse the quinoa well by placing it in a fine-mesh strainer and stirring it under running water for at least 2 minutes. This removes the coating of saponin (a natural insecticide) that can give quinoa a bitter taste.
  • Bring the water to boil in the pressure cooker and then add the quinoa and seasonings. Lock the lid in place, and bring to high pressure. Cook for one minute at high pressure; then remove from the heat and allow the pressure to come down naturally while you prepare the vegetables.
  • Spray or wipe a large, covered Dutch oven or wok with a tiny bit of olive oil; heat it over medium heat, add the onion, and cook for 5 minutes or until beginning to brown. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently but keeping it covered between stirrings. Add the tomatoes to the pan with their liquid, along with the chickpeas.
  • Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the soy milk. Blend well and season with oregano, basil, salt and pepper to taste.
  • Add the cooked quinoa to the vegetables and mix together thoroughly. Sprinkle with the soy parmesan, if desired. Serve immediately.