Ingredients:

  • 1 cup quinoa (185 g), rinsed
  • 2 cups vegetable broth or water (480 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium zucchini, diced
  • 1 bell pepper (any color), diced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional)
  • Lemon wedges, for serving

Instructions:

  1. In a medium saucepan, bring vegetable broth or water to a boil.
  2. Add rinsed quinoa, cover, and reduce heat to low.
  3. Cook until water is absorbed, about 15 minutes. Fluff with a fork and set aside.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add diced red onion; sauté until translucent (about 3 minutes).
  6. Add minced garlic; cook for another minute.
  7. Incorporate zucchini, bell pepper, and broccoli; sauté for 5-7 minutes until tender and vibrant.
  8. Stir in cherry tomatoes and smoked paprika; cook for 2-3 minutes until tomatoes are softened.
  9. Season with salt and pepper to taste.
  10. Mix the cooked quinoa into the sautéed vegetables until well combined.
  11. Garnish with fresh herbs and serve with lemon wedges.