Vegetarian Recipe

Cook Quinoa and Brown Rice

Rinse 1 cup quinoa and 1 cup brown rice under cold water. In a saucepan, combine quinoa with 2 cups of water and rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Chop Vegetables

While the grains are cooking, chop 2 cups of bell peppers, 1 cup of zucchini, 1 cup of carrots, and rinse 2 cups of spinach. Set aside.

Prepare Legumes

Drain and rinse 1 cup of chickpeas and 1 cup of black beans. Set aside.

Sauté Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic (3 cloves) and sauté for 1 minute until fragrant. Add the chopped bell peppers, zucchini, carrots, and spinach. Sauté for 5-7 minutes until vegetables are tender.

Add Legumes and Spices

Stir in the drained chickpeas and black beans into the skillet with the sautéed vegetables. Sprinkle with cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.

Combine with Grains

Add the cooked quinoa and brown rice to the skillet and mix well. Cook for another 2-3 minutes to heat through and combine flavors.

Garnish and Serve

Remove from heat, stir in fresh basil, and adjust seasoning if necessary. Serve warm, either on its own or as a filling for wraps.