A wholesome and flavorful dish that combines the lightness of quinoa with the freshness of seasonal vegetables. Perfect for a balanced meal that's quick to prepare and ideal for meal prep boxes.
⏱️35 min
📊Easy
👥4 servings
🍽️Main
vegetarianquickbudget-friendlylight
Ingredients
200 gquinoa
2 pièceszucchini
2 piècesred bell peppers
200 gcherry tomatoes
1 piècered onion
3 cuillères à soupeolive oil
2 cuillères à soupefresh lemon juice
2 goussesgarlic
1 cuillère à cafésalt
0.5 cuillère à cafépepper
20 gfresh parsley
Instructions
1RINSE AND COOK THE QUINOA: Place the quinoa in a fine strainer and rinse thoroughly under cold running water for 1 minute to remove bitterness. Transfer it to a saucepan with 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes until the water is completely absorbed and the grains become translucent with a visible white germ. Let rest for 5 minutes before fluffing the grains with a fork.
2PREPARE THE VEGETABLES: Wash and peel the zucchini gently, then cut into small 1 cm dice. Clean the bell peppers by removing the seeds and white membrane, then cut into uniform small cubes. Cut the cherry tomatoes in half. Finely chop the red onion and crush the garlic with the flat of your knife before mincing. Uniformity of the dice is important for even cooking.
3COOK THE VEGETABLES IN THE PAN: Pour olive oil into a large preheated skillet or wok over medium-high heat. Sauté the onion and garlic for 2 minutes, stirring regularly, until translucent and fragrant. Add the zucchini and bell peppers, then continue cooking for 5 to 6 minutes while stirring frequently. The vegetables should be tender but still slightly crisp.
4ASSEMBLE AND SEASON: Pour the cooked quinoa into the skillet with the vegetables, then add the cherry tomatoes. Gently mix for 2 minutes to incorporate all elements and allow the flavors to meld. Drizzle with fresh lemon juice, then season generously with salt and pepper. Taste and adjust seasoning if necessary.
5FINISH AND SERVE: Transfer the mixture to a serving platter or individual plates. Generously sprinkle with fresh chopped parsley at the last moment to preserve its flavor and vibrant color. You can serve this dish hot or at room temperature, making it perfect for summer meals or meal prep boxes. An extra drizzle of olive oil will enhance the presentation beautifully.