Savory Quinoa and Vegetable Medley

This gluten-free quinoa and vegetable medley is a vibrant dish loaded with nutrients and flavor. Packed with fresh seasonal vegetables, aromatic herbs, and a zesty dressing, it makes for a delightful side or a hearty main course. Perfect for meal prep, this protein-rich recipe will satisfy your cravings while keeping your diet wholesome and clean.

– makes about 4 servings –

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup bell peppers, diced (various colors for vibrant appeal)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Steps

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the rinsed quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Meanwhile, in a large skillet, heat olive oil over medium heat.
4. Add the diced bell peppers, zucchini, and red onion, cooking for 5-7 minutes until tender.
5. Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
6. In a small bowl, combine lemon juice, garlic powder, salt, and pepper.
7. Fluff the cooked quinoa with a fork and add it to the skillet with the vegetables.
8. Pour the lemon dressing over the quinoa and stir to combine everything well.
9. Remove from heat, sprinkle with fresh parsley, and serve warm or at room temperature.