Monte Velho Recipe

Preparation

1. 1

   Sauté Vegetables

   In a large pot over medium heat, add the olive oil and minced garlic. Sauté for 2 minutes until fragrant.

2. 2

   Add Bell Pepper, Zucchini, and Eggplant

   Add the diced red bell pepper, zucchini, and eggplant to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Incorporate Tomatoes and Chickpeas

   Stir in the canned diced tomatoes and chickpeas. Cook for an additional 3-4 minutes.

4. 4

   Add Broth and Quinoa

   Pour in the vegetable broth and add the quinoa. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked.

5. 5

   Add Spinach and Season

   Stir in the chopped spinach, salt, black pepper, and paprika. Cook for another 3-5 minutes until the spinach wilts.

6. 6

   Serve

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley to taste.