Description
A nutrient-dense quinoa bowl packed with protein, fiber, and colorful veggies, perfect for a quick meal prep.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cups spinach
- Salt and pepper to taste
- Fresh herbs (basil, parsley, or cilantro) for garnish
- Lemon juice or preferred dressing
- Balsamic glaze or feta cheese for topping (optional)
Instructions
- Rinse quinoa under cold water to remove bitterness from saponin.
- In a saucepan, combine rinsed quinoa and vegetable broth (or water) and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- Meanwhile, heat olive oil in a skillet over medium heat.
- Add diced bell pepper and zucchini, sautéing until tender, about 5-7 minutes.
- Stir in spinach and cook until wilted.
- Combine quinoa with sautéed vegetables and mix well.
- Drizzle with lemon juice or preferred dressing before serving.
- Top with balsamic glaze or feta cheese, if desired.
Notes
Store leftovers in airtight containers for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg