Summer Veggie Quinoa Skillet
A bright and nourishing skillet meal made with fluffy quinoa, sautéed summer vegetables, fresh herbs, and a splash of lemon for a light yet satisfying plant-based dish.
Ingredients
Scale
- 1 cup quinoa, about 180 grams dry
- 2 medium zucchini, sliced, about 300 grams
- 1 large red bell pepper, diced, about 150 grams
- 1 cup corn kernels, about 150 grams
- 1 cup cherry tomatoes, halved, about 150 grams
- 2 tablespoons olive oil
- 2 garlic cloves, minced, about 2 teaspoons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Rinse the quinoa thoroughly under cold water. Cook according to package instructions, then fluff with a fork and set aside.
- Heat a large skillet over medium heat and add the olive oil.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced zucchini, diced red bell pepper, and corn kernels. Cook for 5 to 7 minutes until slightly tender but still vibrant.
- Stir in the halved cherry tomatoes and cook for 2 minutes.
- Add the cooked quinoa to the skillet and season with salt and black pepper. Stir well and cook for 3 to 4 minutes until heated through.
- Remove from heat and stir in fresh parsley and lemon juice before serving.
Notes
- Do not overcook the vegetables to maintain texture.
- Add a splash of vegetable broth if the skillet becomes too dry.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra flavor, add a pinch of chili flakes before serving.
Find it online: https://tastyze.com/summer-veggie-quinoa-skillet/