Hey, lovely people!
Welcome back to my cozy corner of the internet! Today I’m super excited to share a recipe that’s become a staple in my weekly meal prep. It’s wholesome, it’s delicious, and it’s the perfect mix of simplicity and adventure. Say hello to Vegan Power: Grains Quinoa Adventure!
Before we dive into the yumminess, let me tell you why I adore this dish. It’s packed with protein, fiber, and all the good stuff that makes your body do a happy dance. Plus, it’s versatile enough to jazz up in a million ways, making it perfect for those “what am I even going to eat today?” days.
Alright, let’s get cooking!
### Ingredients:
#### For the Base:
– 1 cup quinoa (any color you like – I used tri-color for extra fun!)
– 2 cups vegetable broth (or water, but broth adds more flavor)
– 1 cup chickpeas (canned works, but go for cooked if you’ve got the time)
– 1 bell pepper, chopped (I went for red for a splash of color)
– 1 small zucchini, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely chopped
#### For the Dressing:
– 1/4 cup extra virgin olive oil
– 2 tbsp lemon juice (freshly squeezed, if possible)
– 1 tbsp apple cider vinegar
– 1 garlic clove, minced
– 1 tsp Dijon mustard
– Salt and pepper to taste
#### For Garnishing:
– Fresh parsley or cilantro, chopped
– Sliced avocado (because everything’s better with avo, right?)
– Optional: some roasted nuts or seeds for a crunch
### Instructions:
#### Step 1: Cook the Quinoa
1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium pot, bring the vegetable broth (or water) to a boil.
3. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed.
4. Fluff with a fork and let it cool slightly.
*Personal Tip:* Quinoa is like the sponge of the grain world. It soaks up whatever flavors you throw at it. Cooking it in vegetable broth rather than water can really elevate the taste!
#### Step 2: Prep Your Veggies
1. While the quinoa is cooking, chop up your veggies.
2. If you’re feeling fancy and have a few extra minutes, toss the bell pepper and zucchini in a bit of olive oil and roast them in the oven at 400°F (200°C) for about 15 minutes. This step is totally optional but adds a nice depth of flavor.
*Insight:* I often go overboard with veggies because they add such a vibrant texture and flavor to the dish. Feel free to mix and match with whatever is in season or whatever you have sitting in your fridge.
#### Step 3: Mix the Dressing
1. In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper.
2. Adjust the seasoning as needed. Sometimes, I add a dash more lemon juice for an extra zing!
*Fun Fact:* Lemon juice not only adds a refreshing tang but also helps in the absorption of the iron from quinoa and chickpeas. Talk about a win-win!
#### Step 4: Assemble the Adventure
1. In a large bowl, combine the cooked quinoa, chickpeas, chopped veggies (roasted or raw), and red onion.
2. Pour the dressing over the mixture and toss everything until well combined.
3. Top with fresh parsley or cilantro, slices of avocado, and a sprinkle of roasted nuts or seeds if using.
*Adventure Awaits:* This dish is perfect for meal prep. Store it in airtight containers, and it’ll keep beautifully in the fridge for up to 4 days. The flavors actually meld together even better with time!
### Finishing Touches:
Serve this Vegan Power: Grains Quinoa Adventure warm or chilled – it’s scrumptious either way. I love pairing it with some leafy greens or stuffing it into a whole-wheat pita for a quick and nourishing lunch.
### Personal Note:
This recipe is like a culinary playground. Feel free to swap out ingredients, add your faves, and make it your own. I’d love to hear your variations and see your creations, so don’t be shy – tag me in your posts!
Happy cooking, friends. Let’s keep making healthy delicious!
XOXO,
[Your Name]