Lemony Quinoa with Broccoli, Golden Beets, Carrots, and Pistachios

February 9, 2018

Sometimes the best meals are born out of creativity, while other times they are born out of necessity.

Sometimes it’s a winning combination of the 2.

This recipe was born out of necessity and creativity.

I had some extra golden beets, lots of carrots, and some broccoli i didn’t know what to do with. Separately they sounded uninteresting. Together, I saw possibility.

Add in some pistachios and lemon and this dish is positively magical.

It’s also ridiculously easy to make.

You’re welcome.

Lemony Quinoa with Broccoli, Golden Beets, Carrots, and Pistachios

Serves 2 (as main dish) or 4 (as a side dish)


1/2 cup quinoa, rinsed

1 cup water

1 Tbs olive oil

2 small yellow beets, quartered into thin slices like triangles (about 1 cup)

4 medium carrots, halved into thin slices like half moons

2 cups broccoli, floreted

1/4 cup shelled pistachios

Juice of 1/2 lemon (about 1 Tbs)

1 tsp champagne vinegar*

salt to taste

*so, I use champagne vinegar because years ago I got some for a recipe and it’s a huge bottle and I need to use it for something. Also, it’s a light flavor. You can use rice vinegar if you prefer. Any lighter vinegar, really. And if you’re super anti-vinegar like my husband, add a tsp of olive oil instead.


Cook your quinoa in the water until it’s fluffy and water is absorbed (15 minutes or so). Remove from heat and set aside, uncovered so it will cool a bit.

In the meantime, preheat the oven to 375 degrees.

Coat the veggies with the oil. Place on a baking sheet making sure they are well spread out to evenly cook. Cook for about 12-15 minutes, or until beets and carrots are easily pierced with a fork. Also, if you want to be super picky, start with the harder veggies (beets and carrots), then add in the broccoli about halfway through (with 8 minutes left) and everything will cook evenly without getting super crispy broccoli.

Combine veggies, pistachios, and quinoa in a large bowl. Add in the lemon and vinegar and a little salt to taste. Stir thoroughly.

I like to eat this with some sauteed kale. If you want something heartier, add more protein with beans or maybe a citrus-y tempeh or whatever protein rocks your world.

Let me know what you think of this dish in the comments! And tag me on facebook or instagram if you happen to make this dish and share it with your peeps!

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