Wholesome Veggie Quinoa Medley
A delicious and heart-healthy dish packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add bell peppers, zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes until vegetables are tender.
Stir in chickpeas, smoked paprika, cumin, turmeric, salt, and pepper. Cook for another 2-3 minutes.
Combine the cooked quinoa with the vegetable mixture. Mix well to combine.
Serve the veggie quinoa medley in bowls, garnish with fresh parsley, and enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 9 |
| Sugar (g) | 3 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 200 |
| Cholesterol | 0 |