Description

Quinoa et légumes is a vibrant, nutritious dish that combines nutty quinoa with a colorful medley of fresh vegetables. This delightful recipe not only tantalizes your taste buds but also makes healthy eating enjoyable. Perfect for lunch or dinner, it’s quick to prepare and can be served warm or chilled as a refreshing salad. Get ready to impress your family and friends with this delicious bowl of goodness!

Ingredients

Scale

1 cup tri-color quinoa
2 cups water
1 medium bell pepper (diced)
1 medium zucchini (sliced)
1 medium carrot (grated)
1 small red onion (chopped)
2 cloves garlic (minced)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
Fresh parsley or basil (for garnish)
Salt and pepper (to taste)

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Instructions

Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine rinsed quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
In a large skillet over medium heat, add olive oil, chopped red onion, and minced garlic; sauté for about 3 minutes until fragrant.
Add diced bell pepper, zucchini slices, and grated carrots to the skillet. Cook for an additional 5 minutes until slightly softened but still crunchy.
Fluff the cooked quinoa with a fork and add it to the skillet; stir gently to combine all ingredients.
Squeeze fresh lemon juice over the mixture and season with salt and pepper to taste. Garnish with chopped parsley or basil before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Boiling/Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (200g)
Calories: 320
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg