18-24m | Name Only Recipe
Make 18-24m | Name Only Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetable Mix
Seasoning
Method
Cooking Quinoa
- 1
Rinse Quinoa
Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3
Fluff Quinoa
Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
Sautéing Vegetables
- 4
Prepare Vegetables
Chop the red bell pepper, zucchini, carrot, onion, and garlic into small pieces.
- 5
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 6
- 7
Add Remaining Vegetables
Stir in the red bell pepper, zucchini, and carrot. Cook for another 5-7 minutes until veggies are tender.
- 8
Add Spinach
Add 2 cups of spinach and cook until wilted.
Seasoning and Serving
- 9
Season the Mixture
Add 1 teaspoon of cumin, 1 teaspoon of paprika, salt, and black pepper to the vegetable mixture. Stir to combine.
- 10
Combine with Quinoa
Add the cooked quinoa to the skillet and mix well until everything is well incorporated.
- 11
Finish with Fresh Ingredients
Remove from heat and stir in 2 tablespoons of lemon juice and 0.5 cups of chopped fresh parsley.
- 12
Serve
Serve warm, garnished with additional parsley if desired.