Compoveda Recipe
Make Compoveda 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
Spices and Seasoning
Garnish
Method
Preparation
- 1
Cook the Quinoa
Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing for 3-4 minutes until softened and fragrant.
Vegetable Mix
- 3
Add Vegetables
To the skillet with garlic and onion, add diced bell pepper, zucchini, and halved cherry tomatoes. Cook for an additional 5-7 minutes until vegetables are tender.
- 4
Incorporate Spinach
Stir in fresh spinach and cook until wilted, about 2 minutes.
Seasoning and Serving
- 5
Season the Mixture
Sprinkle in cumin powder, paprika, salt, and black pepper. Stir well to combine and cook for another 2 minutes.
- 6
Combine with Quinoa
Add the cooked quinoa to the skillet and mix thoroughly to combine all ingredients. Drizzle with fresh lemon juice and toss to coat.
- 7
Garnish and Serve
Before serving, sprinkle with chopped parsley and crumbled feta cheese on top. Serve warm.
