Description
A healthy and flavorful quinoa dish loaded with vegetables, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 cup bell peppers (mixed colors), diced
- 1 cup carrots, finely chopped
- 1 cup zucchini, diced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3–5 minutes).
- Add garlic, cumin, and turmeric; sauté for 30 seconds until fragrant.
- Stir in rinsed quinoa and vegetable broth; bring to a gentle boil.
- Add bell peppers, carrots, and zucchini; stir well. Cover with a lid, reduce heat to low, and simmer for 15 minutes until quinoa is cooked.
- Remove from heat; fluff quinoa with a fork before serving.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add other vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg