Healthy One-Pot Quinoa and Vegetable Medley Recipe

Looking for a delicious and nutritious one-pot meal that’s perfect for busy weeknights? Look no further! This Healthy One-Pot Quinoa and Vegetable Medley Recipe is packed with flavor and goodness, making it a hit with the whole family.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until fragrant.
2. Add the bell pepper, zucchini, cherry tomatoes, and chickpeas. Cook for a few minutes until vegetables start to soften.
3. Stir in the quinoa, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until quinoa is cooked and vegetables are tender.
4. Serve hot, garnished with fresh parsley.

Nutrition Information:

Per serving:
Calories: 320
Protein: 12g
Carbs: 55g
Fiber: 10g
Fat: 6g

Popular questions:

• Question: Can I use different vegetables in this recipe?

Answer: Yes, feel free to customize the vegetable medley with your favorite veggies.

• Question: Can I use chicken broth instead of vegetable broth?

Answer: Yes, you can substitute chicken broth if desired.

• Question: Is this recipe gluten-free?

Answer: Yes, quinoa is naturally gluten-free.

• Question: Can I add more spices for extra flavor?

Answer: Absolutely, feel free to adjust the seasonings to your taste preferences.

• Question: How long will leftovers last in the fridge?

Answer: Store leftovers in an airtight container for up to 3-4 days.

Helpful tips:

• Toast the quinoa before adding the broth for a nuttier flavor.
• Add a squeeze of lemon juice for a refreshing touch.
• Top with avocado slices or a dollop of Greek yogurt for creaminess.
• Sprinkle with nutritional yeast for a cheesy flavor.
• Experiment with different herbs like basil or cilantro for variation.

Expert Secrets:

• Cook the quinoa separately and add it to the vegetable medley at the end for a more fluffy texture.
• If using canned chickpeas, rinse them well to reduce sodium content.
• For added protein, stir in cooked diced chicken or tofu.
• Try roasting the vegetables before adding them to the pot for a deeper flavor profile.
• Use low-sodium vegetable broth to control the salt content of the dish.