Ingredients
Quinoa
- 1 cup dry quinoa
- 1 ½ cups water
- ½ tsp salt (plus extra to taste)
- ¼-½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp black pepper
Vegetables
- 1 small yellow onion, chopped
- 2 ears sweet corn (or 1 cup frozen kernels)
- 1 medium zucchini squash (approx. 2 cups chopped)
- 1 red bell pepper, chopped
- 2 cloves fresh garlic, minced
Add-ons & Garnishes
- 1 tbsp extra virgin olive oil
- ¼ cup chopped fresh cilantro leaves
- 2-3 tbsp chopped scallions
- ½ cup crumbled feta cheese
- Optional veggies: tomatoes, chopped kale or spinach, broccoli or cauliflower, snow peas, green beans, mushrooms, carrots
Instructions
- Rinse Quinoa: First rinse and drain quinoa using a mesh strainer or sieve thoroughly to remove any bitterness and dust.
- Toast Quinoa: In a medium/small saucepan over medium heat, lightly toast the quinoa for a few minutes while stirring continuously. This optional step enhances the nuttiness and fluffiness of the quinoa.
- Cook Quinoa: Add water to the saucepan and bring to a boil over high heat. Once boiling, reduce heat to low and simmer covered with the lid slightly ajar for 12-14 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
- Prepare Vegetables: While quinoa cooks, chop and measure out the remaining vegetables and herbs to have ready for sautéing.
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add chopped onion and sauté for about 5 minutes until translucent. Add corn, zucchini, bell pepper, and minced garlic. Cook for an additional 5-8 minutes until all vegetables are tender and cooked through.
- Season and Combine: Stir in salt, black pepper, cumin, and garlic powder to the vegetables. Add the cooked quinoa to the skillet and mix thoroughly to combine all ingredients.
- Finish with Herbs: Add fresh chopped cilantro and scallions to the skillet. Taste the mixture and adjust seasoning with additional salt, pepper, or spices as desired. Mix well to blend flavors.
- Serve: Serve the veggie quinoa hot, topped with crumbled feta cheese. Enjoy immediately for best flavor and texture.
Notes
- To add extra greens or veggies, consider mixing in chopped kale, spinach, broccoli, cauliflower, snow peas, green beans, mushrooms, or carrots.
- To make this vegan, omit the feta or substitute with a plant-based cheese alternative.
- To enhance flavor, you may add a squeeze of fresh lemon juice just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe is easily doubled or halved depending on serving needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
