Nutritious Savory Lunch Delight
This dish is packed with nutrients and flavor, making it the perfect lunch option for those looking for a healthy and satisfying meal.
Nutrition Per Serving
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- Rinse the quinoa in a fine mesh strainer and drain well.
- In a medium saucepan, bring the vegetable broth to a boil.
- Add the quinoa and reduce the heat to low.
- Cover and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
- Add the red bell pepper and zucchini and cook for 5-7 minutes, or until the vegetables are tender.
- Add the cherry tomatoes, chickpeas, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Cook for 2-3 minutes, or until the tomatoes are slightly softened.
- Stir in the cooked quinoa and cook for an additional 2-3 minutes, or until everything is heated through.
- Remove from heat and stir in the parsley, cilantro, and mint.
- Divide the mixture into bowls and top with crumbled feta cheese.
- Serve immediately.
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