Protein-Packed Veggie Delight
Christel Mack
over 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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