Ingredients:

  • 1 cup quinoa (170g), rinsed
  • 2 cups vegetable broth or water (480ml)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup spinach or kale, roughly chopped (30g)
  • Salt and pepper to taste
  • 1 teaspoon lemon juice (5ml)

Instructions:

  1. Rinse quinoa under cold water.
  2. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
  3. While quinoa is cooking, heat olive oil in a large skillet over medium heat.
  4. Add diced onion; sauté until translucent (about 3-4 minutes).
  5. Stir in minced garlic; cook for another minute until fragrant.
  6. Add diced bell pepper, zucchini, and cherry tomatoes to the skillet; cook for 5-7 minutes until slightly tender.
  7. Add spinach (or kale) and cook until wilted (about 2 minutes).
  8. Fluff the cooked quinoa with a fork and add it to the skillet.
  9. Season with salt, pepper, and lemon juice, stirring everything together until well combined.
  10. Serve warm as is or with your favorite toppings.