Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Features

Quinoa with Veggies, Cashews, and Sun-dried Tomatoes [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Quinoa is technically not a serial, but a grain-like crop with nutritious seeds. Quinoa is a chenopod, and so is closely related to species such as spinach and chard. It is believed quinoa was held to be sacred by the Incas who referred to it as ‘chisaya mama’ or ‘mother of all grains’.

The nutritional composition of quinoa is similar to that of common cereals, but excels in the content of phosphorus, potassium and magnesium, as well as manganese, iron, calcium and copper. Besides, quinoa contains essential amino acid lysine which common cereals miss. Basically, quinoa contains all the essential amino acids which makes it one of the most valuable vegan sources of protein. Quinoa is gluten-free and has the glycemic index of 53.

Quinoa with Veggies, Cashews, and Sun-dried Tomatoes [Vegan, Gluten-Free]




  • 200 g quinoa
  • 2 tbsp vegetable oil for cooking
  • 1 onion
  • 1 eggplant
  • 1 zucchini
  • 1 small pumpkin
  • 8 pieces sun-dried tomatoes, chopped
  • 120 g cashew nuts
  • Fresh parsley to taste
  • Salt to taste


  1. Wash al the vegetables. Chop the onion. Cut the pumpkin, zucchini and eggplant in 1 cm cubes.
  2. Prepare the quinoa according to the instructions, or else cook it in salted water (ratio 1/2) for 12-14 minutes.
  3. Sauté the onion in a large, non-stick skillet for 2-3 minutes.
  4. Add the eggplant, pumpkin, zucchini, salt and cook with a lid on a medium heat during 10-12 minutes or till tender.
  5. Add the cashews, sun-dried tomatoes, parsley and quinoa. Stir well, put the heat off, let stand for a couple of minutes and serve.





Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist and a freelance author. I live in the beautiful city of Amsterdam where I run my Terra & Luna practice. I help people to stay young, by which I mean maintaining for as long possible the optimal health, sharpness of mind and vigorous spirit. I absolutely love cooking! Please visit my website Terra e Luna for more recipes and blogs in the field of nutrition.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

15 Comforting and Creamy Chowders to Fill Your Cravings

15 Cheesy Potato, Tofu Ricotta, and More Dairy-Free Ravioli Recipes to Try!

Millennials Prefer “Ethical” Snacks

Peppers 101: Your Guide to a Spicy Kitchen Staple

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Quinoa with Veggies, Cashews, and Sun-dried Tomatoes [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×