Description
A simple and delicious gluten-free dinner option that is quick to prepare.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat to low.
- Cover and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add bell pepper and zucchini, sauté for 5 minutes.
- Add cherry tomatoes and garlic powder, cook for another 3 minutes.
- Fluff quinoa and mix with sautéed vegetables.
- Season with salt and pepper.
- Serve warm.
Notes
- Feel free to add your favorite vegetables.
- This dish can be stored in the refrigerator for up to 3 days.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: easy gluten free dinner