Cooks With Books Series Recipe
Fellow chefs and gastronomes with our cooks with books series.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.
- 2
Add Vegetables
Add the chopped bell pepper, diced zucchini, and halved cherry tomatoes to the skillet. Stir well and cook for another 5-7 minutes until the vegetables begin to soften.
- 3
Cook Quinoa
Rinse the quinoa under cold water. Add the rinsed quinoa and vegetable broth to the skillet. Stir to combine.
- 4
Season the Mixture
Add salt, black pepper, and Italian seasoning to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- 5
Incorporate Spinach
Once the quinoa is cooked, remove the skillet from heat. Stir in the fresh spinach until it wilts down.
- 6
Serve with Cheese
Serve the dish hot, topped with grated Parmesan cheese.