Jul 14 2026
Restaurants›Tongue in Cheek›The Vegasm Recipe

The Vegasm Recipe

Inspired by Tongue in Cheek
Time35m
Serves4

(Vegan) - Changes often, call the restaurant to find out today's creation!

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Ingredients

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Base

Vegetables

Spices and Seasoning

Garnish

Method

Preparation

  1. 1

    Rinse the Quinoa

    Start by rinsing the quinoa under cold water in a fine-mesh sieve to remove any bitterness.

  2. 2

    Cook the 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 15 minutes or until quinoa is fluffy and all the liquid is absorbed.

  3. 3

    Prepare the Vegetables

    While the quinoa cooks, chop the bell peppers and zucchini into small pieces. Drain and rinse the chickpeas.

Cooking

  1. 4

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers and zucchini. Sauté for about 5 minutes until they start to soften.

  2. 5

    Add Chickpeas and Seasoning

    Stir in the chickpeas, cumin, paprika, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, stirring occasionally.

  3. 6

    Add Spinach

    Add the spinach to the skillet and cook until wilted, about 2 minutes.

  4. 7

    Combine with Quinoa

    Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine all ingredients.

Serving

  1. 8

    Plate the Dish

    Serve the quinoa and vegetable mixture in bowls.

  2. 9

    Garnish

    Top with sliced avocado, chopped fresh cilantro, and a squeeze of lime juice before serving.

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