Ingredients
Equipment
Method
Prep the ingredients: Chop the onion, garlic, bell pepper, zucchini, and tomatoes. Set them aside.
Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the remaining vegetables: Stir in the bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until tender.
Add the quinoa and broth: Stir in the cooked quinoa and vegetable broth. Let the mixture simmer for 5 minutes, allowing the flavors to combine.
Season and serve: Season with dried Italian herbs, salt, and pepper. Garnish with fresh basil before serving.
Notes
- Customizable for various diets: This recipe is naturally vegetarian, gluten-free, and can be made dairy-free with plant-based substitutes.
- Protein-packed: Adding quinoa provides a great plant-based source of protein, making this a satisfying dish for meatless meals.
- Perfect for meal prep: This dish stores well in the fridge for up to 3 days, and it can be reheated easily in the microwave or on the stovetop.