Ingredients:

  • 1 cup quinoa (170g), rinsed and drained
  • 2 cups vegetable broth or water (480ml)
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 cup cherry tomatoes, halved (150g)
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon smoked paprika (2g)
  • Salt and pepper to taste
  • Juice of 1 lemon (about 2 tablespoons/30ml)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse quinoa in cold water.
  2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add diced onion and sauté until translucent (3-4 minutes).
  5. Stir in minced garlic and cook for another minute until fragrant.
  6. Add bell pepper, zucchini, and carrot. Sauté until vegetables are tender (about 5-7 minutes).
  7. Fold in cherry tomatoes and cook for an additional 2-3 minutes.
  8. Add cooked quinoa to the vegetable mixture. Stir to combine and season with oregano, smoked paprika, salt, pepper, and lemon juice.
  9. Cook for another 2 minutes until heated through.
  10. Garnish with fresh parsley before serving.