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- 1 cup quinoa - 2 cups vegetable broth or water - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - Optional: crumbled feta cheese and sliced avocado for topping

One-Pot Lemon Garlic Quinoa and Vegetables

Discover the vibrant and nutritious Zesty Lemon Garlic Quinoa & Veggie Medley! This delightful dish combines protein-packed quinoa with a colorful array of vegetables for a healthy, satisfying meal. With fresh ingredients like bell peppers, zucchini, and spinach, it’s bursting with flavor and essential nutrients. Perfect as a main course or a side dish, this recipe is vegetarian, gluten-free, and easy to customize. Elevate your meals with this delicious medley!
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Ingredients
  

1 cup quinoa, rinsed

2 cups low-sodium vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Feta cheese or avocado for topping

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook the Quinoa: Add the rinsed quinoa into the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

      Mix in the Veggies: After 15 minutes, add the diced bell pepper, zucchini, cherry tomatoes, and spinach to the pot. Pour in the lemon juice, lemon zest, oregano, smoked paprika, salt, and pepper. Stir everything together gently to combine.

        Final Cook: Cover the pot again and let it cook for an additional 5-7 minutes, allowing the vegetables to soften and flavors to meld together.

          Garnish and Serve: Once cooked, remove the pot from heat and fluff the quinoa with a fork. Adjust the seasoning if needed. Serve warm, garnished with fresh parsley and optional feta cheese or avocado on top.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings