Vegetarian Option Recipe

Prepare the Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Chop the Vegetables

While the quinoa cooks, chop the zucchini, bell peppers, and carrots into bite-sized pieces. Halve the cherry tomatoes.

Sauté the Vegetables

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the chopped zucchini, bell peppers, and carrots. Sauté for about 5-7 minutes until they are tender but still vibrant in color.

Add Chickpeas and Seasoning

Add the chickpeas to the skillet and stir well. Season with dried oregano, salt, and black pepper. Continue to cook for another 3-5 minutes, stirring occasionally.

Combine with Quinoa and Finish with Basil

Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables and chickpeas. Toss everything together gently until well combined. Finally, stir in the fresh chopped basil and let it cook for an additional minute.

Plate the Dish

Serve the vegetable quinoa medley warm, garnished with additional fresh basil if desired.