Nonic Umbus Recipe

Rinse Quinoa

Start by rinsing the quinoa under cold water for about 2 minutes to remove any bitterness.

Chop Vegetables

Dice the red bell pepper, zucchini, and carrot into small, uniform pieces. Set aside.

Mince Garlic

Peel and mince the garlic cloves finely.

Cook Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced red bell pepper, zucchini, and carrot, and cook for about 5-7 minutes until tender.

Add Spinach and Seasoning

Stir in the spinach into the skillet and cook until wilted, about 2 minutes. Add cumin, paprika, salt, and black pepper, stirring to combine. Cook for an additional 2 minutes.

Combine Quinoa and Vegetables

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix thoroughly to combine all ingredients.

Garnish and Serve

Remove from heat, stir in the chopped fresh parsley, and serve warm.