Description
A delicious and nutritious quinoa dish loaded with vegetables.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and cook until golden brown (about 1 minute).
- Stir in diced zucchini, red bell pepper, and carrots. Cook until slightly softened (5-7 minutes).
- Add rinsed quinoa to the pan and toast lightly for about 2 minutes.
- Pour in vegetable broth along with cumin and paprika. Bring to a boil then reduce heat to low.
- Cover and simmer for 15 minutes or until quinoa absorbs all liquid.
- Fluff with a fork and garnish with fresh herbs before serving.
Notes
- This recipe can easily be customized with your favorite vegetables.
- For added flavor, consider adding some lemon juice or grated cheese when serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg