Firenze Vegano Recipe
Make Firenze Vegano Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Grains and Legumes
Spices and Condiments
Herbs
Method
Preparation
- 1
- 2
Chop Vegetables
Chop 2 cups of zucchini, 1 cup of red bell pepper, and 1 medium red onion into bite-sized pieces. Halve 1 cup of cherry tomatoes. Set aside.
- 3
Prepare Spinach
Wash and dry 2 cups of spinach. Set aside.
- 4
Mince Garlic
Peel and mince 3 cloves of garlic.
Cooking
- 5
Sauté Vegetables
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the chopped zucchini, red bell pepper, and red onion. Cook for about 5-7 minutes until the vegetables are tender.
- 6
Add Spinach and Tomatoes
Add the spinach and halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes until the spinach is wilted.
- 7
Include Chickpeas and Quinoa
Stir in 1 cup of canned chickpeas (drained and rinsed) and the prepared quinoa. Mix well to combine.
- 8
Season the Mixture
Drizzle with 1 tbsp of balsamic vinegar and sprinkle with 1 tsp of Italian seasoning, salt, and black pepper to taste. Stir well to incorporate all flavors.
Finishing Touches
- 9
Garnish
Remove from heat and garnish with a bunch of fresh basil leaves before serving.
