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Vegetable Quinoa with Oil and Garlic

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quinoa aglio olio 2Quinoa – pronounced “keen-wah” is one of my new favs.   One reason I like Quinoa is because of its low glycemic index. I use it from time to time as a a substitute for pasta or rice .   I always thought Quinoa was a grain but it is actually a seed that is grown in the Andes Mountains of South America.  Some additional reasons I like to eat quinoa are it is gluten and wheat free; it contains all 8 essential amino acids; it has fiber; it’s low in fat (and has no saturated fat); it  is a good source of protein (which  is great for vegetarians); it contains iron, phosphorus,copper and manganese.

(I researched these facts on the Mother Nature Network website.)

 I’ve been nervous to make this from scratch until I realized that its just like making rice , I haven’t second guessed making it since. Recently, while in a pinch I  made  Quinoa with frozen veggies and sauted in olive oil and garlic.   On this particular day, I knew I would be home late from baseball.  Trying to be prepared  I purchased a Rotisserie chicken earlier in the day and then prepared a cup of organic quinoa, which I left it in the pot covered until we returned.  When I was ready I  sauteed some garlic with a few tablespoons of olive oil until almost browned and then added the frozen veggies, and then the quinoa.. It was a Quinoa version of pasta with oil and garlic.  It was absolutely delicious.  I used it as a side dish but it could have been a meal in itself.  

Here’s my quick version of Vegetable Quinoa aglio e olio (quinoa with garlic and oil)!

Of course you could use fresh veggies as well!

Enjoy this delicious dish as a side or as a entree!



Quinoa with mixed vegetables aglio e olio

Cooked Quinoa sauteed with mixed frozen veggies and oil and garlic.
Cook Time 25 minutes
Total Time 25 minutes


  • 1 Cup dry Quinoa
  • 2 Cups Chicken Broth
  • 4 Tablespoons of Olive oil divided
  • 1 Cup frozen mixed vegetables
  • 3 cloves crushed garlic
  • 1 tablespoon Grated Parmesan Cheese
  • Dash of garlic salt and dash of pepper to taste



  • Bring to a boil 1 cup of quinoa with 2 cups of chicken broth (or vegetable broth)
  • When comes to a boil reduce heat and cover
  • let Simmer for about 20 minutes or until cooked
  • Add a tablespoon of parmesan cheese and mix together


  • Heat olive oil and garlic in a saute pan
  • Add the frozen vegetables when garlic begins to lightly brown
  • Stir and saute for about 5 minutes
  • After about 3 minutes of cooking on medium high reduced heat to medium/low and cover for about 4 minutes.
  • Removed cover then added the quinoa and toss
  • Season with garlic salt and pepper
  • Tossed and covered another 4 minutes,
  • Uncover and cook another few minutes and serve
Tried this recipe?Let us know how it was!
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