Red Quinoa with Seasoned Pearl Onions and Broccoli

Votes: 2
Rating: 5
Rate this recipe!
Prep Time10minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Red Quinoa with Seasoned Pearl Onions and Broccoli
Amount Per Serving
Calories 300 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 242mg 10%
Potassium 786mg 22%
Total Carbohydrates 47g 16%
Dietary Fiber 10g 40%
Sugars 9g
Protein 13g 26%
Vitamin A 31%
Vitamin C 361%
Calcium 13%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Until this recipe I had never cooked with pearl onions. They are a bit of effort to remove the skins but can come off rather quickly with this method.

  • Slice off ends and place pearl onions in boiling or hot water and then cool. The skins should easily peel off.

My friend had some leftover fresh herbs that I used to season the onions. I just used the entire stalk of herb and then removed before serving. If you prefer, you can chop the herbs before cooking and leave in the dish.


Red Quinoa


  • 1 cup Red Quinoa, cooked according to package directions
  • 1 tsp. Reduced Sodium, Better Than Bouillon


  1. Cook Quinoa, according to package directions but add 1 tsp. Reduced Sodium Better than Bouillon to water. (If the cooking method calls for salt, omit it.)

Oven Baked Broccoli


  • 6 cups broccoli tops only - broken into flowerettes
  • 1 1/2 Tbl. olive oil
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder


  1. Line a baking sheet with aluminum foil and preheat oven to 350 degrees.
  2. Place broccoli on baking sheet and drizzle with olive oil and seasonings. Toss until evenly coated.
  3. Bake for 20 to 25 minutes, or until crunchy but not brown.

Seasoned Pearl Onions


  • 1 Tbl. olive oil
  • 1/2 tsp. Earth Balance
  • 6 oz. Pearl Onions, peeled with ends chopped off
  • 1/4 cup white wine, or Apple Cider Vinegar
  • 1 tsp. maple syrup
  • 1 sprig Rosemary, fresh and kept whole
  • 1 sprig Thyme, fresh and kept whole
  • 2 Tbl. water


  1. Heat oil and Earth Balance in saute pan until melted, over medium heat.
  2. Add cleaned Pearl Onions and, tossing often, saute for 4 to 5 minutes or until lightly browned. Stir in White Wine (or Apple Cider Vinegar) and Maple Syrup. Cover and cook for 5 minutes.
  3. Toss in Thyme and Rosemary stalks, recover and continue cooking for 3 minutes.
  4. Remove cover and add water. Cook for another minute.
  5. Stir in cooked broccoli.
  6. Serve over fresh greens with optional dollop of Vegan Ranch Dressing.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links