This bowl is so full of color and flavor. You can feel the pop of the quinoa when you take a bite. There is a hint of lemon to brighten the dish and cilantro to give it some freshness.
What I like is that you can add just about any kind of veggies that you desire. This is what I had in my refrigerator at the time. Sometimes I add zucchini, yellow squash and kale. I try to change it up whenever I make it so it is not the same every time.
- Avocado oil
- 1/2 large onion, diced
- 1 c carrots, diced
- 1 yellow pepper, diced
- 1 tbsp garlic, minced
- all-purpose seasoning
- 1 bay leaf
- 1 c quinoa
- 2 c vegetable broth
- Lemon, zested, use juice of half the lemon
- 4 oz spinach, fresh, chopped
- 1 1/2 c cherry tomatoes, halved
- Cilantro, fresh, garnish
Over medium-high heat add avocado oil to a large dutch oven. Warm avocado oil; add onion, carrots, yellow pepper, garlic and bay leaf. Stir. Season mixture generously with the all-purpose seasoning, stirring occasionally. Cook until carrots are tender and onions are softened and translucent. Remove from dutch oven and set aside.
Pour vegetable broth into dutch oven and scrape any bits that may have formed in the pan. Add quinoa and reduce heat to a simmer. Cover with lid. Cook until all liquid is absorbed and the quinoa has popped (looks like little rings).
Turn heat off. Add spinach, lemon zest, lemon juice, spinach and tomatoes. Cover with lid and let the spinach wilt and the tomatoes warm . This only takes a couple of minutes. Top with cilantro.
Serve. Eat. Enjoy.