Zero Foodprint Recipe

Rinse the Quinoa

Place the quinoa in a fine-mesh sieve and rinse it under cold water for about 1-2 minutes. This helps to remove any bitterness.

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.

Simmer

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

Chop the Vegetables

Dice the red bell pepper, zucchini, and carrot into small pieces. Wash the spinach and set it aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped bell pepper, zucchini, and carrot, and sauté for about 5-7 minutes, until they start to soften.

Add Spinach

Stir in the spinach and cook until wilted, about 2 minutes.

Add Garlic and Spices

Mince the garlic and add it to the skillet along with cumin, salt, and black pepper. Stir and cook for another 2-3 minutes until fragrant.

Combine with Quinoa

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetables. Pour in the lemon juice and mix well until everything is combined.