Plant Based Cookbook – 200 Vegan Recipes E-books | Interesting Food Recipes, Yummy Pasta Recipes, Recipes to English

Welcome to a delightful culinary adventure! This recipe is a true celebration of plant-based living, marrying vibrant flavors with wholesome ingredients that nourish both body and soul. The dish is perfect for any occasion—whether you’re hosting a cozy family dinner, enjoying a weekend brunch with friends, or simply treating yourself to a lush, comforting meal. Readers will love the ease of preparation, with every step guiding you to create a dish that’s not only delicious but also visually stunning, making it a feast for the eyes as well as the palate.

What makes this recipe truly special is its adaptability. You can customize it with seasonal vegetables or your favorite spices, making it a versatile addition to your weekly menu. With just a few simple ingredients, you will soon whip up something that feels like a hug on a plate, bringing warmth and satisfaction to your dining table.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 cup of quinoa
• 2 cups of vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Fresh ingredients awaiting their turn to shine in this vibrant dish.

Directions

1. Rinse the Quinoa: Start by rinsing the quinoa under cold water using a fine mesh strainer to remove its natural coating, which can be bitter.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant, around 2 minutes.
4. Add Additional Veggies: Incorporate the bell pepper and zucchini into the skillet. Cook for 5-7 minutes until the veggies are tender.
5. Season and Combine: Stir in the cooked quinoa, cumin, smoked paprika, salt, and pepper. Mix well, allowing the flavors to meld for 2-3 minutes.
6. Garnish and Serve: Remove from heat and garnish with fresh parsley before serving warm.

Tips & Variations

• Ingredient Substitutions: Feel free to substitute quinoa with brown rice or couscous for a different grain base. You can also swap out your choice of veggies based on what you have on hand.
• Optional Variations: Enhance the dish with grilled chickpeas for added protein or toss in some cherry tomatoes for a burst of sweetness.
• Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, adding a splash of water to add moisture.

Recipe Information

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 4
• Difficulty level: Easy

Generic representation of a delicious plant-based dish.