Description
A colorful, clean-eating dish made with fluffy quinoa and fresh vegetables, perfect for quick meals and healthy meal prep.
Ingredients
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1 cup uncooked quinoa, rinsed
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2 cups water
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1 tablespoon olive oil
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1 small red onion, sliced
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1 cup broccoli florets
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1 medium carrot, julienned
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium zucchini, sliced
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2 cloves garlic, minced
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2 tablespoons low-sodium soy sauce or coconut aminos
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1 teaspoon ground cumin
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½ teaspoon paprika
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¼ teaspoon black pepper
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Salt to taste
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Juice of ½ lemon
Instructions
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Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened.
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Stir in garlic and cook briefly until fragrant.
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Add broccoli, carrot, bell peppers, and zucchini. Stir fry until crisp-tender.
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Add cooked quinoa, soy sauce, cumin, paprika, black pepper, and salt. Stir well.
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Finish with lemon juice, mix, and remove from heat. Serve warm.
Notes
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Store leftovers in the refrigerator for up to 4 days
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Customize vegetables based on season and preference
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Adjust seasoning to taste before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes