Anti-Inflammatory Vegetable Quinoa Skillet

About this recipe

This vibrant and nutritious skillet dish features quinoa and a medley of colorful vegetables, packed with anti-inflammatory ingredients like turmeric and cumin. Perfect for a healthy weeknight dinner, this recipe promises to be both satisfying and nourishing.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste

Directions

1. 1

   Rinse and drain the quinoa under cold water.

2. 2

   Bring the vegetable broth to a boil in a medium saucepan.

3. 3

   Add quinoa to the saucepan, reduce heat to low, cover, and simmer for 15-20 minutes until cooked.

4. 4

   Heat olive oil in a large skillet over medium heat.

5. 5

   Sauté onion and garlic until fragrant and translucent.

6. 6

   Add red bell pepper, zucchini, cherry tomatoes, spinach, turmeric, cumin, salt, and pepper. Cook for 5-7 minutes until tender.

7. 7

   Mix the cooked quinoa into the skillet, stirring to combine.

8. 8

   Cook for an additional 2-3 minutes until heated through before serving.