Description
A quick and easy vegetarian dinner recipe that is both satisfying and delicious, perfect for busy weeknights.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
- Add bell pepper and zucchini to the skillet. Cook for about 5 minutes until they start to soften.
- Stir in the cherry tomatoes, dried oregano, salt, and pepper. Cook for another 3-4 minutes until the tomatoes are soft.
- Combine the cooked quinoa with the vegetable mixture in the skillet. Stir well to combine and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other vegetables you have on hand.
- This recipe is easily customizable with your favorite herbs and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 200
- Fat: 8
- Carbohydrates: 55
- Fiber: 7
- Protein: 10
Keywords: simple vegetarian dinner, easy vegetarian recipes, quick vegetarian meals, healthy vegetarian dinner