Vibrant Vegetarian Quinoa Dinner
A colorful and nutritious bowl of quinoa and fresh vegetables, perfect for a quick and easy meal that’s both satisfying and customizable.
Ingredients
Base Ingredients
- 1 cup quinoa Rinsed
- 2 cups vegetable broth
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- ¼ cup red onion, diced
- 2 cloves garlic, minced
Seasoning and Garnish
- 1 teaspoon olive oil
- to taste salt and pepper
- as needed fresh herbs for garnish (like parsley or cilantro)
Instructions
Preparation
- Rinse the quinoa under cold water to remove any bitterness. While draining, chop all the vegetables.
Cook the Base
- In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes until liquid is absorbed. Fluff with a fork.
Sauté Aromatics
- In a large skillet, heat olive oil over medium heat. Sauté garlic and red onion for 2-3 minutes until translucent.
Add Veggies
- Add the diced bell peppers, zucchini, corn, and cherry tomatoes. Sauté for 5-7 minutes until vegetables are tender but vibrant.
Combine Quinoa and Veggies
- Add the fluffed quinoa to the skillet, mixing to combine everything well.
Season to Taste
- Season with salt and pepper to taste. Adjust as preferred.
Garnish
- Garnish with fresh herbs before serving.
Serve Warm
- Serve warm in bowls or as a communal dish. Optional: drizzle with olive oil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is possible for 2-3 months.