Spicy Veg Delight
A spicy, Indian-inspired veg recipe designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Rinse quinoa under cold water and drain.
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add bell pepper, zucchini, cherry tomatoes, and chickpeas to the skillet. Cook until vegetables are tender.
Stir in cumin, turmeric, paprika, cayenne pepper, salt, and pepper. Cook for another 2-3 minutes.
Serve the vegetable mixture over cooked quinoa. Garnish with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 15 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |