Quinoa & Veggie Protein Bowls
A nutritious and colorful bowl packed with protein and fiber from quinoa and fresh vegetables.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water for cooking quinoa
- 1 medium bell pepper diced
- 1 medium zucchini diced
- 1 can chickpeas drained and rinsed
- 2 tablespoons olive oil for sautéing
- 2 tablespoons lemon juice freshly squeezed
- 0.5 teaspoon salt to taste
- 0.25 teaspoon pepper to taste
- 0.25 cup fresh parsley chopped for garnish
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- While quinoa is cooking, heat olive oil in a large skillet over medium heat.
- Add diced bell pepper and zucchini to the skillet. Sauté for about 5-7 minutes until vegetables are tender.
- Stir in the drained chickpeas, lemon juice, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
- Once quinoa is cooked, fluff it with a fork and divide it among serving bowls. Top with the sautéed vegetables and garnish with fresh parsley.
Notes
Feel free to customize the veggies based on your preference or what's in season. Store leftovers in an airtight container in the fridge for up to 3 days.