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- 1 cup quinoa - 2 cups vegetable broth or water - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 cup spinach or kale, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Optional toppings: avocado slices, feta cheese, or a squeeze of lemon juice

Cozy Veggie Loaded Quinoa Bowl

Discover the Cozy Veggie Loaded Quinoa Bowl, a delicious and nutritious dish perfect for any season. This recipe celebrates quinoa and a colorful mix of fresh vegetables, making it suitable for various dietary preferences, including vegetarian and gluten-free. Easy to prepare, this bowl is not only packed with flavor but also loaded with essential nutrients. Personalize it with your favorite toppings or seasonal veggies to create a wholesome meal that nourishes both body and soul.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine-mesh strainer to remove any bitterness. Drain well.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.

      Sauté the Vegetables: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

        Add Other Veggies: Stir in the zucchini and red bell pepper, cooking for another 5 minutes, until they begin to soften. Add the cherry tomatoes and spinach, cooking until the spinach wilts (about 2-3 minutes).

          Season It Up: Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir everything together and let it cook for an additional 2 minutes for the flavors to meld.

            Combine: Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Toss everything together until well combined.

              Serve: Divide the veggie-loaded quinoa into bowls. Top with sliced avocado, crumbled feta cheese (if using), and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for a refreshing squeeze.

                Enjoy your cozy quinoa bowl filled with vibrant veggies and wholesome flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings