Protein-Packed Veggie Delight

About this recipe

This modern take on a classic protein-packed veggie dish delivers bold flavors and hearty satisfaction. Perfect for a weeknight dinner or meal prep, this recipe combines quinoa, chickpeas, and vibrant vegetables seasoned with aromatic spices. Finished with fresh herbs and lemon, it's a delightful culinary experience.

Ingredients

• 1 cup quinoa
• 2 cups low-sodium 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 (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground 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
• Juice of 1 lemon

Directions

1. 1

   Rinse quinoa well under cold water.

2. 2

   Bring vegetable broth to a boil in a saucepan. Add quinoa, lower heat, cover, and simmer for 15 minutes until cooked.

3. 3

   Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2-3 minutes until softened.

4. 4

   Add bell pepper, zucchini, tomatoes, and chickpeas to the skillet. Cook for 6-7 minutes until tender.

5. 5

   Stir in cumin, paprika, cayenne, salt, and pepper.

6. 6

   Mix in cooked quinoa, combining thoroughly.

7. 7

   Remove from heat and stir in parsley, cilantro, mint, and lemon juice.

8. 8

   Serve immediately or store in an airtight container for later.