Dietary Restrictions Recipe

Rinse Quinoa

Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.

Chop Vegetables

Dice the bell peppers, zucchini, and carrots into small, uniform pieces. Set aside.

Prepare Spinach

Wash the spinach thoroughly and set aside to drain.

Cook Quinoa

In a medium saucepan, combine the rinsed quinoa and 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.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, and carrots. Sauté for about 5-7 minutes until the vegetables are tender.

Add Spinach and Seasoning

Add the spinach to the skillet and cook until wilted. Season with garlic powder, salt, black pepper, and cumin. Stir well to combine.

Combine Quinoa and Vegetables

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Drizzle with lemon juice and mix everything together thoroughly.

Plate the Dish

Serve the quinoa and vegetable mixture in bowls or on plates.

Add Optional Toppings

Top with sliced avocado, chickpeas, and fresh herbs as desired.