Description
A nutritious and flavorful quinoa dish packed with vegetables, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of half a lemon
- Optional: Feta cheese or nutritional yeast for topping
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Heat olive oil in a skillet over medium heat, add red onion and garlic, and sauté until translucent, about 3-4 minutes.
- Add diced red bell pepper and cherry tomatoes; cook for another 5 minutes until softened.
- Stir in spinach and cook until wilted.
- Fluff the quinoa with a fork and add it to the skillet with vegetables.
- Sprinkle in dried basil, oregano, salt, and pepper. Mix well and add lemon juice.
- Serve warm, topped with feta cheese or nutritional yeast if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg