Quinoa aux Légumes

Quinoa aux Légumes is a vibrant and nutritious gluten-free dish that showcases a medley of colorful vegetables and wholesome quinoa, making it a perfect side for any meal. This dish is not only visually appealing but also packed with flavors and health benefits.

Ingredients

• Quinoa - 150 grams
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Yellow bell pepper - 1 medium, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 300 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
4. While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
5. Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until the onion becomes translucent.
6. Add the diced carrot, zucchini, and bell peppers to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
7. Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Stir to combine.
8. Season with salt, black pepper, and chopped parsley. Mix well and cook for an additional 2 minutes to heat through.
9. Serve warm as a delightful side dish.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting a feeling of fullness.
• Rich in vitamins and minerals from a variety of vegetables.

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