Healthy Vegan Quinoa Dinner
This nutritious vegan dinner features quinoa, chickpeas, and vibrant vegetables, coming together in just 30 minutes for a perfect weeknight meal.
Ingredients
Main ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth For cooking the quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cups spinach
- 2 tablespoons olive oil For sautéing the vegetables
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
Preparation
- Rinse the quinoa under cold water and drain.
- In a pot, combine the quinoa and vegetable broth, bringing it to a boil before reducing the heat to low.
- Cover and cook for about 15 minutes or until the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat.
- Add zucchini, bell pepper, and cherry tomatoes, sautéing for about 5 minutes until softened.
- Stir in the chickpeas, garlic powder, salt, and pepper. Cook for another 5 minutes.
- Add the spinach to the skillet, cooking until wilted.
- Fluff the quinoa with a fork and combine it with the vegetable mixture.
- Toss everything together and serve warm, garnished with fresh herbs.
Notes
This dish can be stored in the refrigerator for up to three days or frozen for up to a month. Cool completely before freezing.