Description
A flavor-packed vegetarian dish that combines fresh ingredients with aromatic spices, perfect for satisfying meals.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by rinsing the quinoa under cold water in a fine mesh strainer.
- Prepare your vegetables by dicing the onion, mincing the garlic, dicing the bell pepper, and slicing the zucchini.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and aromatic, about 3-4 minutes.
- Add the bell pepper and zucchini to the skillet and sauté for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring it to a boil. Once boiling, add the rinsed quinoa, smoked paprika, cumin, salt, and pepper.
- Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes or until the quinoa is fluffy and has absorbed all the liquid.
- Gently fold in the cherry tomatoes and cook for another 2-3 minutes to warm them through.
- Taste and adjust seasoning if necessary, then remove the skillet from the heat.
Notes
Serve warm, garnished with chopped parsley. Great with green salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg