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Quinoa and Veggie Bowl

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Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • Lemon wedges for serving

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Quinoa and Veggie Bowl

Created by: Howcan Team

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • Lemon wedges for serving

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  • Add the red bell pepper and zucchini to the skillet and cook for 5-7 minutes, or until the vegetables are tender but still crisp.
  • Stir in the cherry tomatoes and baby spinach, and cook for 2-3 minutes until the spinach is wilted.
  • Add the cooked quinoa to the skillet and toss everything together. Season with salt and pepper to taste.
  • Divide the quinoa and veggie mixture into serving bowls. Sprinkle with chopped fresh parsley and crumbled feta cheese if desired.
  • Serve the quinoa and veggie bowls with lemon wedges on the side for squeezing over the top. Enjoy!
Main CourseLunchDinner
MediterraneanAmerican

Quinoa and Veggie Bowl has a rich history dating back to the ancient Inca civilization in the Andes region of South America. This nutritious and versatile dish has been a staple in the diets of indigenous people for centuries. In recent years, it has gained popularity in the health food movement due to its high protein and fiber content. Chefs around the world have put their own spin on this dish, incorporating a variety of fresh, seasonal vegetables and flavorful dressings. Today, the best versions of this dish can be found in trendy, health-conscious restaurants and cafes, where the key is to source high-quality, organic ingredients and to balance the flavors and textures for a satisfying and nourishing meal.

35 min

|

4

|

350 calories

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  • Add the red bell pepper and zucchini to the skillet and cook for 5-7 minutes, or until the vegetables are tender but still crisp.
  • Stir in the cherry tomatoes and baby spinach, and cook for 2-3 minutes until the spinach is wilted.
  • Add the cooked quinoa to the skillet and toss everything together. Season with salt and pepper to taste.
  • Divide the quinoa and veggie mixture into serving bowls. Sprinkle with chopped fresh parsley and crumbled feta cheese if desired.
  • Serve the quinoa and veggie bowls with lemon wedges on the side for squeezing over the top. Enjoy!
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