Quinoa Vegetable Medley

3/4  teaspoon		olive oil, or more if needed
1/8  cup		sweet onion (such as Vidalia®), chopped
3/4		clove garlic, minced, or to taste
1/4  cup		quinoa, rinsed
1/4  cup		and 1 tablespoon vegetable broth
1/4  cup		small zucchini, chopped
1/4  cup		mushrooms, sliced
1/2		stalk celery, chopped
1/4  teaspoon		ground black pepper
1/8  teaspoon		sea salt
1/4  cup		baby spinach leaves
3-3/4  ounces		garbanzo beans, drained and rinsed

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa Vegetable Medley ingredients. The serving size for any ingredient in Quinoa Vegetable Medley may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.