Vegetarian Dinner Recipe
Indulge in a vibrant Vegetarian Dinner that showcases a medley of seasonal vegetables, expertly roasted to enhance their natural sweetness. Accompanied by a rich, herb-infused quinoa pilaf and drizzled with a zesty lemon-tahini dressing, this dish is a celebration of flavors and textures that will leave you feeling nourished and satisfied. Perfect for those seeking a wholesome, plant-based meal that doesn't compromise on taste.
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water to remove bitterness. 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. Remove from heat and let it sit covered for 5 minutes.
- 2
Sauté the 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 peppers and zucchini, cooking for about 5-7 minutes until they are tender.
- 3
Add Chickpeas and Spinach
Stir in the chickpeas, fresh spinach, cumin, paprika, salt, and black pepper. Cook for an additional 3-5 minutes until the spinach wilts.
- 4