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Ingredients
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Base
Vegetables
Protein
Seasoning
Method
Preparation
- 1
Rinse the Quinoa
In a fine-mesh strainer, rinse 1 cup of quinoa under cold water until the water runs clear.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- 4
Add the Bell Peppers and Zucchini
Add 1 cup of chopped bell peppers and 1 medium zucchini (sliced) to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
- 5
Finish with Spinach and Tomatoes
Stir in 1 cup of cherry tomatoes and 2 cups of spinach. Cook until the spinach is wilted, about 2-3 minutes.
Combine Ingredients
- 6
Add Chickpeas and Seasoning
Stir in 1 can of drained and rinsed chickpeas, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well to combine.
- 7
- 8
Finish with Feta and Parsley
Remove from heat and stir in 1 cup of crumbled feta cheese and 0.25 cup of chopped fresh parsley. Adjust seasoning if necessary.
