Ingredients
- 2 cups quinoa
- 1 (14-ounce) can diced tomatoes
- 2 cups seasonal vegetables (e.g., broccoli, carrots, bell peppers)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups water or vegetable broth
- Fresh herbs for garnish
Instructions
- Gather your ingredients: Assemble your grains, canned tomatoes, and a selection of vegetables. Chop them into bite-sized pieces.
- Sauté the base: In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Incorporate garlic and spices: Add minced garlic and stir for another minute. Add spices like cumin, salt, and pepper.
- Load in the vegetables: Add the diced seasonal vegetables to the skillet and cook until slightly tender.
- Combine the grains and liquid: Pour in quinoa and canned tomatoes with juices. Add water or vegetable broth, then bring to a boil. Simmer until liquid is absorbed (about 15 minutes).
- Finish and serve: Once quinoa is fluffy and veggies are cooked, remove from heat. Let rest a few minutes, then serve warm, garnished with fresh herbs.
Notes
Feel free to substitute vegetables and proteins based on what you have on hand. This dish can be made in batches for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian