Teresa's Recipes
Flavor-Packed Veggie and Quinoa Bowls
Dive into this vibrant and nutritious Veggie and Quinoa Bowl, a dish that celebrates the bounty of fresh vegetables and wholesome quinoa. This bowl is not only a feast for the eyes with its colorful array of ingredients but also a powerhouse of nutrients. Perfect for lunch or dinner, it's a versatile dish that can be easily customized to your taste. Packed with fiber and healthy fats, this meal will leave you feeling satisfied and energized. Quinoa, a grain revered by the ancient Incas for its health benefits, serves as the perfect base for this delightful medley of sautéed vegetables and creamy avocado.
Ingredients
- 1 cup, rinsed Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 cup, diced Bell peppers (any color)
- 1 medium, diced Zucchini
- 1 small, diced Red onion
- 2 cups, fresh Spinach
- 1 cup, halved Cherry tomatoes
- 1, sliced Avocado
- 2 tablespoons, freshly squeezed Lemon juice
- to taste Salt
- to taste Pepper
- 2 tablespoons, toasted Sesame seeds
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 380
- Fat: 18g
- Carbs: 45g
- Protein: 10g
- Sodium: 350mg
- Sugar: 3g
Instructions
- Rinse the quinoa under cold water to remove the coating that can make it taste bitter. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
- Add the diced bell peppers, zucchini, and red onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Incorporate the halved cherry tomatoes and fresh spinach into the skillet. Cook for an additional 2 minutes, just until the spinach wilts down.
- Stir in the cooked quinoa and drizzle with lemon juice. Season with salt and pepper to taste, mixing well to combine all the flavors.
- Divide the hearty veggie and quinoa mixture into bowls. Top each bowl with sliced avocado and a generous sprinkle of toasted sesame seeds.
- Serve warm and enjoy your colorful and nutritious meal!
Tips
- Feel free to swap out vegetables based on what you have on hand or what’s in season. Broccoli, carrots, or snap peas work great too!
- For added protein, consider mixing in chickpeas or black beans.
- To make it spicier, add a pinch of red pepper flakes or a drizzle of sriracha.