Flavor-Packed Veggie and Quinoa Bowls

Ingredients

• Quinoa (1 cup, rinsed)
• Vegetable broth (2 cups)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Bell peppers (any color) (1 cup, diced)
• Zucchini (1 medium, diced)
• Red onion (1 small, diced)
• Spinach (2 cups, fresh)
• Cherry tomatoes (1 cup, halved)
• Avocado (1, sliced)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (to taste)
• Pepper (to taste)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. 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.
2. 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.
3. 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.
4. Incorporate the halved cherry tomatoes and fresh spinach into the skillet. Cook for an additional 2 minutes, just until the spinach wilts down.
5. Stir in the cooked quinoa and drizzle with lemon juice. Season with salt and pepper to taste, mixing well to combine all the flavors.
6. Divide the hearty veggie and quinoa mixture into bowls. Top each bowl with sliced avocado and a generous sprinkle of toasted sesame seeds.
7. Serve warm and enjoy your colorful and nutritious meal!