Spanish Quinoa
A vibrant and nutritious dish combining quinoa with fresh vegetables and spices, perfect for health enthusiasts and culinary explorers.
Ingredients
Main Ingredients
- 1 cup quinoa Rinse under cold water
- 2 cups vegetable broth or water Use high-quality broth for best flavor
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium onion, finely chopped Adds sweetness when sautéed
- 3 cloves garlic, minced Enhances flavor
- 1 medium bell pepper (red or yellow), diced For color and flavor
- 1 medium zucchini, diced Adds texture and nutrition
- 1 cup cherry tomatoes, halved Adds freshness and sweetness
- 1 teaspoon smoked paprika For a smoky flavor
- 1 teaspoon ground cumin Adds depth of flavor
- 1 teaspoon salt To taste
- ½ teaspoon black pepper To taste
- to taste Fresh parsley, chopped (for garnish) For presentation and freshness
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water in a fine-mesh strainer.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth or water.
- Bring to a boil over medium-high heat, then reduce to low, cover, and let simmer for about 15 minutes.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Cooking Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced bell pepper and zucchini. Sauté for another 5-7 minutes until tender.
- Incorporate halved cherry tomatoes, smoked paprika, ground cumin, salt, and black pepper. Cook for 2-3 minutes.
Combining Ingredients
- Add the cooked quinoa to the vegetable mixture in the skillet and mix thoroughly.
- Cook for an additional 2-3 minutes to heat through and meld flavors.
- Taste and adjust seasoning if needed.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Consider topping with avocado, feta, or olives when serving.