Description
A delicious gluten free dinner option that is easy to prepare.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup of cherry tomatoes, halved
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- In a pan, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper and zucchini, cook for 5 minutes.
- Add cherry tomatoes and oregano, season with salt and pepper.
- Combine vegetables with cooked quinoa and stir well.
- Serve warm.
Notes
- This dish is great for meal prep.
- Feel free to add your favorite vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: gluten free dinner, healthy dinner, quinoa recipe