Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon paprika
Instructions
- Step 1: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and let it simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- Step 2: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Step 3: Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Step 4: Stir in the bell pepper and zucchini, cooking for another 5-7 minutes until they are tender. Sprinkle with paprika for added flavor.
- Step 5: Once the quinoa is done, fluff it with a fork and combine it with the sautéed vegetables in the skillet. Mix well and season with salt and pepper to taste before serving.
Notes
- For optimal storage, cool the quinoa and vegetable mixture completely before transferring it to an airtight container, where it can last in the fridge for up to 4 days.
- When reheating, gently warm individual portions in the microwave or on the stovetop with a splash of vegetable broth to keep the quinoa moist and prevent it from drying out.
- Serve this colorful quinoa dish with a sprinkle of fresh herbs like parsley or cilantro on top, and a squeeze of lemon juice for a refreshing zing that elevates the flavors.
- For an extra layer of flavor, try adding a splash of balsamic vinegar or a handful of spinach during the sautéing process; it enhances both taste and nutrition!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 6g