Here is another Meatless Monday Recipe.Even though it is meatless it is protein packed by using quinoa and garbanzo bean (chick peas). This is one of my favorite meatless dishes because it is loaded with color and flavor. Oh yeah, nutritious too. It is a winner.
- 1/2 large onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 1 zucchini, medium, diced
- 1 yellow squash, diced
- All-purpose seasoning (see website)
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 can garbanzo beans, drained and rinsed
- 1 tomato, diced
- 2 oz. baby spinach, chopped
- 1 c quinoa, rinsed
- 2 c vegetable broth
In a large dutch oven, over medium heat, add onion, red bell pepper and garlic. Sprinkle All-purpose seasoning over onion mixture and stir. Cook onion mixture until veggies have softened and onions are translucent. Add lemon zest and juice, scraping bits off the bottom of the skillet.
Add zucchini, squash, garbanzo beans, tomatoes and spinach. Sprinkle with more All-purpose seasoning. Stir well. Remove once all veggies have been heated through and set aside.
Add quinoa. Toast quinoa in pan for a couple of minutes. Add broth and cook until quinoa is cooked through. The quinoa will look like it has burst with little rings. Return veggies to quinoa and stir well.
Serve. Eat. Enjoy.