City Bird Recipe
Make City Bird Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Seasonings
Protein
Garnish
Method
Preparation
- 1
Rinse Quinoa
Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear.
- 2
Chop Vegetables
Dice the bell pepper, zucchini, and halve the cherry tomatoes. Set aside.
- 3
Prepare Chickpeas
Open the canned chickpeas, drain, and rinse them under cold water.
Cooking
- 4
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- 5
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced bell pepper and zucchini, cooking for about 5 minutes until they begin to soften.
- 6
- 7
Season the Mixture
Add lemon juice, salt, black pepper, and dried oregano to the skillet, stirring well to combine.
Assembly
- 8
Combine and Serve
Fluff the cooked quinoa with a fork and add it to the skillet with the vegetable mixture. Mix well to combine all ingredients. Top with chopped parsley and feta cheese if desired. Serve warm.
