Broccoli and Sun Dried Tomato Quinoa Bowl

Ingredients

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Salt and pepper

to taste

Lemon juice

2 tablespoons

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Sun dried tomatoes

1/2 cup, chopped

Broccoli

2 cups, cut into florets

Quinoa

1 cup, uncooked

Instructions

1. Rinse the quinoa under cold water until the water runs clear. Cook the quinoa according to package instructions.
2. While the quinoa is cooking, steam the broccoli in a steamer or a pot with a small amount of water until it is tender yet still has a slight crunch, about 5 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute or until it releases its aroma.
4. To the skillet, add the cooked quinoa, steamed broccoli, and chopped sun dried tomatoes. Stir everything together to combine.
5. Drizzle the mixture with lemon juice and season with salt and pepper. Continue to cook for 2-3 minutes, stirring occasionally, until everything is heated through.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese until it is melted and coats the quinoa and vegetables.
7. Divide the quinoa mixture among bowls. Sprinkle each bowl with a generous amount of fresh basil.
8. Serve hot and enjoy the wholesome goodness of this Mediterranean-inspired quinoa bowl!