Per Person Recipe

Rinse the Quinoa

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

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add Remaining Vegetables

Add the diced bell pepper, zucchini, and shredded carrot to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Add Spinach and Chickpeas

Stir in the fresh spinach and drained chickpeas. Cook for an additional 2-3 minutes until the spinach wilts.

Season the Mixture

Sprinkle the cumin, salt, and black pepper over the vegetable mixture. Drizzle lemon juice on top and stir well to combine.

Combine with Quinoa

Fluff the cooked quinoa with a fork and then add it to the skillet with the vegetables. Mix well to ensure everything is evenly combined.

Serve

Spoon the quinoa and vegetable mixture onto plates. Optionally, garnish with fresh herbs or additional lemon wedges.