Description
A quick and wholesome quinoa dish loaded with colorful veggies, perfect for busy weeknights or entertaining.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced bell peppers
- 1 cup chopped broccoli
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- In a pot, combine the quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy.
- Meanwhile, in a large pan, heat olive oil over medium heat.
- Add diced bell peppers and broccoli; sauté for 5-7 minutes until they’re tender and vibrant.
- Stir in the cherry tomatoes and cook for an additional 2 minutes until warmed through.
- Fluff the cooked quinoa with a fork and add it to the sautéed vegetables; mix well to combine all the lovely flavors.
- Season with salt and pepper to taste.
- Garnish with fresh herbs if desired, and serve warm.
Notes
Substitute vegetables based on preference or season. Can be served as an entrée or with grilled chicken/fish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg