Description
A hearty quinoa and veggie stew packed with nutrients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add carrots, bell peppers, and zucchini. Cook for 5 minutes.
- Stir in diced tomatoes, quinoa, vegetable broth, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let it sit for 5 minutes before serving.
Notes
- Adjust vegetable types based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- This stew can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Quinoa & Veggie Stew