Description
A delightful vegan dinner recipe that is also gluten free, perfect for culinary enthusiasts.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper and zucchini, cook for 5 minutes.
- Stir in cherry tomatoes, oregano, and cumin. Season with salt and pepper.
- Combine vegetable mixture with quinoa, stirring well.
- Plate and garnish with fresh basil before serving.
Notes
- For added protein, consider adding chickpeas.
- You can substitute any seasonal vegetables.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan dinner recipes gluten free