Bauhaus Wonderstuff Recipe

Directions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

2. 2

   Simmer the Quinoa

   Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.

3. 3

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and grated carrot. Sauté for 5 minutes until they begin to soften.

4. 4

   Add Zucchini and Garlic

   Add the diced zucchini and minced garlic to the skillet. Cook for an additional 3-4 minutes, stirring frequently, until the zucchini is tender.

5. 5

   Incorporate Chickpeas and Spinach

   Stir in the drained chickpeas and fresh spinach. Cook until the spinach wilts, about 2 minutes.

6. 6

   Season the Mixture

   Add cumin, salt, and pepper to the mixture. Stir well to combine all the flavors.

7. 7

   Combine with Quinoa

   Fluff the cooked quinoa with a fork and add it to the skillet with the vegetable mixture. Stir until well combined.

8. 8

   Finish with Lemon and Feta

   Remove the skillet from heat. Drizzle with lemon juice and, if desired, sprinkle crumbled feta cheese on top before serving.

9. 9

   Serve

   Serve warm as a main dish or side. Enjoy your Bauhaus Wonderstuff!