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Ingredients
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Base Ingredients
Vegetables
Protein
Seasoning
Garnish
Method
Preparation
- 1
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 2
Prepare Vegetables
While the quinoa is cooking, dice the bell pepper, zucchini, and red onion. Set aside.
- 3
Saute Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the diced bell pepper, zucchini, and red onion. Cook for 5-7 minutes, stirring occasionally until the vegetables are tender.
- 4
Add Spinach and Chickpeas
Stir in the fresh spinach and 1 cup of cooked chickpeas to the skillet. Cook for another 2-3 minutes until the spinach wilts down.
Seasoning and Serving
- 5
Season the Mixture
Add cumin, paprika, salt, and black pepper to the vegetable and chickpea mixture. Stir well to combine and cook for an additional 2 minutes.
- 6
- 7
Garnish and Serve
Serve the dish warm, garnished with chopped fresh cilantro and lime wedges on the side.