Ray Avantiq Recipe

Rinse Quinoa

Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water for about 1-2 minutes to remove any bitterness.

Cook Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

Fluff Quinoa

Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork and set aside.

Prepare Vegetables

Dice the red bell pepper and zucchini, and chop the red onion and garlic.

Sauté Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant.

Add Bell Pepper and Zucchini

Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Add Spinach and Seasonings

Stir in the spinach, cumin, paprika, salt, and black pepper. Cook until the spinach wilts, about 2 minutes.

Combine Quinoa and Vegetables

Add the cooked quinoa to the skillet with the sautéed vegetables and mix well to combine.

Prepare Toppings

Slice the avocado and chop the fresh cilantro. Cut the lime into wedges.

Serve

Plate the quinoa and vegetable mixture, then top with sliced avocado and sprinkle with cilantro. Serve with lime wedges on the side.