Go Back
To make this dish, you need: - 1 cup quinoa - 2 cups vegetable broth - 1 large red bell pepper - 1 onion - 3 cloves garlic These main ingredients create a strong base for flavor. Quinoa is healthy and filling. The red bell pepper adds sweetness and color. The onion and garlic give a tasty aroma. For the creamy texture, gather: - 1 cup coconut milk - 1 tablespoon olive oil Coconut milk makes the dish rich and smooth. Olive oil adds a nice depth to the flavor. You will also need: - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper These seasonings enhance the taste. Smoked paprika gives a warm, smoky flavor. Oregano adds an earthy note. Adjust salt and pepper to your liking. For the final touch, use: - Fresh basil for serving Fresh basil adds a burst of freshness. It also looks great on the plate, making the meal more appealing. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the finely chopped onion. Sauté it until it turns translucent, which takes about 4-5 minutes. 3. Next, stir in the minced garlic. Cook it for 1 minute until you smell its strong aroma. 4. Now, add the diced red bell pepper. Sauté for 3-4 minutes until it becomes slightly soft. 5. Sprinkle the smoked paprika and dried oregano into the pot. Stir it well to mix the flavors. 1. Pour in the rinsed quinoa and the vegetable broth. Stir everything together so the quinoa spreads out evenly. 2. Bring the mixture to a boil. Once boiling, lower the heat to low. 3. Cover the pot and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and be fully cooked. 1. Once the quinoa is done, take the pot off the heat. 2. Stir in the coconut milk until the quinoa becomes creamy and well mixed. 3. Taste your dish and adjust the seasoning with salt and pepper as you like. 4. Serve your One-Pot Creamy Red Pepper Quinoa hot, garnished with fresh basil. Enjoy! To make the best quinoa, start by rinsing it well. Rinsing removes a bitter coating called saponin. Use a fine mesh strainer and run cold water over the quinoa for 1-2 minutes. This simple step makes a big difference in taste. Next, pay attention to cooking times and heat. After bringing your pot to a boil, lower the heat to simmer. Cover the pot tightly and let it cook for about 15 minutes. This helps the quinoa absorb all the liquid. Once the quinoa is fluffy, it's ready to eat! To boost flavors, think about adding herbs and spices. You can try a pinch of chili powder for heat or some thyme for earthiness. Fresh herbs like parsley or cilantro also add a nice touch. Using homemade vegetable broth is another great tip. It enhances the dish's depth and flavor. If you don't have homemade broth, store-bought works well too, but look for low-sodium options. Pair your creamy quinoa with tasty side dishes. A simple green salad or roasted veggies complement it nicely. You can also serve it with crusty bread for a heartier meal. When it comes to presentation, a sprinkle of fresh basil makes it pop. Serve it in wide bowls for a cozy feel. You might also add a drizzle of olive oil on top for extra richness. {{image_2}} You can boost the protein in this meal easily. Try adding chickpeas or black beans. They add great flavor and texture. You can also grill some chicken or tofu. Both options work well with the creamy quinoa. Feel free to mix up the veggies! You can use green or yellow bell peppers instead of red. They bring a nice color and taste. Adding leafy greens like spinach also works well. Spinach wilts down nicely and adds nutrition. If you want to change the creaminess, you have options. Use different types of coconut milk for a unique flavor. You can also try dairy options like heavy cream or sour cream. Each gives a rich, creamy finish to the dish. To store leftovers, let the quinoa cool down first. Then, place it in an airtight container. This keeps it fresh and tasty. In the fridge, the quinoa lasts up to 4 days. Be sure to check for any signs of spoilage before eating. You can freeze this dish for longer storage. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Squeeze out any air to prevent freezer burn. The quinoa will stay good for about 3 months. When ready to eat, thaw it in the fridge overnight. When reheating, I recommend using the stovetop. This method helps keep the creamy texture. Add a splash of water or broth to keep it moist. If using a microwave, cover the dish to avoid dryness. Heat in short intervals, stirring often for even warmth. Yes, you can use any type of quinoa. White, red, or black quinoa all work well. Each type has its own flavor and texture. White quinoa cooks faster and is fluffier. Red and black quinoa offer a nutty taste and chewy texture. Just rinse them before cooking to remove any bitter coating. Absolutely! This recipe is already vegan if you use vegetable broth. The coconut milk adds creaminess without dairy. You can also skip any animal products in your side dishes. Enjoy a hearty, plant-based meal that everyone will love. Serve this dish hot, straight from the pot. Garnish with fresh basil for a pop of color. You can also pair it with a light salad or steamed veggies. This meal is filling and can stand alone or be a side dish. Quinoa is done when it is fluffy and the little white tails appear. This means the germ has separated from the seed. It usually takes about 15 minutes of simmering. If there’s still liquid, cook it a bit longer until it's absorbed. Yes! To add heat, include red pepper flakes or diced jalapeños. You can also use a spicy vegetable broth. Adjust the heat to your taste, and enjoy a flavorful twist on this creamy dish. This recipe for One-Pot Creamy Red Pepper Quinoa brings many flavors together. We covered ingredients like quinoa, red bell pepper, and rich coconut milk. I shared steps for cooking and tips for perfect results. You can vary the dish with proteins or different veggies. Store leftovers correctly for future meals. Enjoy this dish warm, savory, and full of color. Try this out, and make your meals fun and easy!

One-Pot Creamy Red Pepper Quinoa

Savor the deliciousness of this one-pot creamy red pepper quinoa, a perfect weeknight meal that’s easy to prepare and packed with flavor! This recipe combines quinoa with sautéed red bell peppers, garlic, and a rich coconut milk sauce, all cooked in one pot for minimal cleanup. Ready in just 30 minutes, this dish is both nutritious and satisfying. Click through to discover the full recipe and enjoy a delightful dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 large red bell pepper, diced

1 onion, finely chopped

3 cloves garlic, minced

1 cup coconut milk

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 4-5 minutes.

    Stir in the minced garlic and cook for another 1 minute until fragrant.

      Add the diced red bell pepper and sauté for an additional 3-4 minutes until slightly softened.

        Sprinkle in the smoked paprika and dried oregano, stirring to combine well with the vegetables.

          Pour in the rinsed quinoa, followed by the vegetable broth. Stir everything together, ensuring the quinoa is evenly distributed.

            Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed.

              Once the quinoa is done, remove the pot from heat and stir in the coconut milk. Mix until the quinoa is creamy and well combined.

                Taste and adjust seasoning with salt and pepper as desired.

                  Serve hot, garnished with fresh basil.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4