Protein-Packed Veggie Delight

Christel Mack

Christel Mack

about 1 year ago

This dish is a delicious and healthy way to get your daily dose of protein and veggies. It's perfect for a quick and easy weeknight dinner or a meal prep option for the week ahead.

Cooking Time

30 minutes

Serving Size

4

Nutrition Per Serving

Cal

350

Protein

15g

Fat

10g

Sat Fat

1g

Carbs

55g

Chole

0mg

Fiber

12g

Sugar

10g

Sodium

500mg

Ingredients

  • 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 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

Instructions

  • 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 stir. 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, zucchini, cherry tomatoes, and chickpeas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
  • Add the cumin, paprika, cayenne pepper, salt, and pepper to the skillet. Stir to combine.
  • Add the cooked quinoa to the skillet and stir to combine. Cook for 2-3 minutes, or until everything is heated through.
  • Remove the skillet from the heat and stir in the parsley, cilantro, mint, and lemon juice.
  • Serve hot and enjoy!

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