Vibrant Quinoa Dish
A colorful and nutritious medley of quinoa and fresh vegetables, perfect for any meal occasion.
Ingrédients
Main Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups vegetable broth or water Use vegetable broth for added flavor.
- 1 whole red bell pepper, chopped
- 1 whole yellow bell pepper, chopped
- 1 whole zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Freshly squeezed for best taste.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Rinse the quinoa under cold water to remove bitterness.
- In a pot, combine the rinsed quinoa with vegetable broth or water and bring to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat.
- Add the finely chopped red onion and sauté until it becomes translucent.
- Next, toss in the chopped red and yellow bell peppers along with the diced zucchini and cook for about 5 minutes, stirring occasionally.
- Add the halved cherry tomatoes and corn to the skillet. Cook for an additional 3-4 minutes until the vegetables are bright and tender.
- Fluff the cooked quinoa with a fork and add it to the skillet with the vegetable mixture.
- Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
- Serve warm, enjoying the colorful array of flavors.
- If you have leftovers, allow the dish to cool before storing it in an airtight container in the refrigerator.
Notes
Great for meal prep and can be stored for up to four days. This dish can be served warm or cold, making it versatile for various occasions.