A wholesome and nutritious dish featuring fluffy quinoa mixed with sautéed vegetables like red bell pepper, zucchini, and cherry tomatoes.
OVERVIEW
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 250 per serving
INGREDIENTS
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
INSTRUCTIONS
- Cook Quinoa:
- In a medium saucepan, combine quinoa and vegetable broth or water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Saute Vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add the onion and garlic, sauté for 2-3 minutes until fragrant.
- Add the red bell pepper and zucchini, cook for another 5 minutes until slightly softened.
- Stir in the cherry tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes until tomatoes are softened but still hold their shape.
- Combine Quinoa and Vegetables:
- Add the cooked quinoa to the skillet with the sautéed vegetables.
- Stir well to combine and heat through for another 2-3 minutes.
- Serve:
- Remove from heat and transfer the quinoa and vegetables to a serving dish.
- Garnish with chopped parsley or cilantro.
- Serve warm as a side dish or a light main course. Enjoy this nutritious and flavorful quinoa with vegetables!
Notes:
- Feel free to add other vegetables such as spinach, mushrooms, or carrots.
- Customize the spices to your preference. You can also add a squeeze of lemon juice for extra freshness.
- This dish can be served hot or cold, making it great for meal prep or as a refreshing salad.
Sounds delicious