Bien Rewards Recipe
Make Bien Rewards Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Vegetable Mix
Seasoning
Garnish
Method
Cooking Quinoa
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
- 2
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 3
Fluff the Quinoa
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
Cooking Vegetables
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Bell Peppers and Zucchini
Add 1 cup of diced bell peppers and 1 cup of diced zucchini to the skillet. Sauté for about 5 minutes until they start to soften.
- 6
Add Red Onion
Add 0.5 cups of diced red onion and sauté for an additional 3-4 minutes until the onions become translucent.
Seasoning and Combining
- 7
Season the Mixture
Sprinkle in 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir well to combine the spices with the vegetables.
- 8
Combine Quinoa and Vegetables
Add the cooked quinoa to the skillet and mix everything together. Drizzle with 2 tablespoons of lemon juice and stir to combine.
Serving
- 9
Garnish and Serve
Transfer the quinoa and vegetable mixture to a serving bowl. Garnish with 0.25 cups of chopped fresh parsley and 0.5 cups of crumbled feta cheese. Serve warm.