Description
A bright, simple, and nutritious meal that combines quinoa with fresh vegetables and zesty lemon for a delicious one-pot dinner.
Ingredients
Vegetables and Seasonings
- 1 cup Bell peppers, chopped
- 1 cup Cherry tomatoes, halved
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley or cilantro, chopped (For garnish)
- 2 cups Spinach or kale, chopped
- 1 medium Zucchini, chopped
- 1 tbsp Salt
- 1 tsp Pepper
Grains and Liquid
- 2 cups Vegetable broth (Use low-sodium if preferred)
- 1 tbsp Freshly squeezed lemon juice (Add more for serving if desired)
- 1 cup Quinoa, rinsed (Rinse well to remove bitter coating)
Fat
- 2 tbsp Olive oil (For sautéing)
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a large pot, heat the olive oil over medium heat.
- Add chopped bell peppers, zucchini, and garlic, and sauté until softened.
- Stir in the cherry tomatoes and spinach or kale, and cook for a few minutes.
Cooking
- Add quinoa, vegetable broth, lemon juice, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and stir in fresh parsley or cilantro before serving.
Notes
Serve warm and add a drizzle of olive oil or yogurt for extra creaminess. Store leftovers in airtight containers in the fridge for 3 to 4 days or freeze for 2 months. To reheat, add a splash of water and warm gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American, Vegan