Description
A simple and delicious gluten-free dinner recipe.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth, bring to a boil.
- Reduce heat and cover, simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add bell peppers, zucchini, and cherry tomatoes.
- Sauté for 5-7 minutes until soft.
- Fluff quinoa with a fork and mix in sautéed vegetables.
- Season with garlic powder, salt, and pepper.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add protein like chicken or beans for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: gluten free recipes for dinner easy