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Quinoa and Vegetable Medley

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A vibrant quinoa and vegetable dish perfect for easy lunches and weeknight dinners, packed with nutrients and flavor.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 yellow zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Rinse the quinoa under cold water for about 2 minutes.
  2. Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until all the liquid is absorbed.
  3. Sauté the diced red bell pepper, sliced zucchini, and broccoli florets in a large skillet over medium heat with olive oil for about 5-7 minutes.
  4. Stir in the chickpeas, garlic powder, onion powder, and season with salt and pepper. Cook for another 3-4 minutes.
  5. Fluff the cooked quinoa and add it to the skillet with the sautéed veggies. Mix everything gently.
  6. Garnish with fresh parsley and serve warm or as a meal prep option.

Notes

For added flavor, consider using broth instead of water when cooking grains. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://www.nailzspa.com/fuel-your-body-real-food-healthy-eating-energy/

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