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In today's fast-paced world, finding nutritious and delicious meal options can be a challenge. Enter the Zesty Lemon Garlic Quinoa & Veggie Medley—a vibrant, wholesome dish that combines the goodness of quinoa with colorful vegetables and zesty lemon for a refreshing flavor profile. This recipe not only packs a punch of nutrition but also showcases the versatility of plant-based ingredients. Perfect for a quick weeknight dinner or a healthy lunch, this dish is bound to satisfy your taste buds while fueling your body with essential nutrients.

One-Pot Lemon Garlic Quinoa and Vegetables

Discover the refreshing Zesty Lemon Garlic Quinoa & Veggie Medley, a perfect blend of nutrition and flavor. This vibrant dish features protein-packed quinoa and a variety of colorful vegetables, all brightened by zesty lemon. It's quick and easy to prepare, making it ideal for a healthy weeknight dinner or lunch. Enjoy the delicious taste while fueling your body with essential nutrients. Embrace healthy eating and elevate your meal with this delightful medley.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups low-sodium vegetable broth

1 medium onion, finely diced

3 cloves garlic, minced

1 medium bell pepper, diced (any color for vibrancy)

1 medium zucchini, diced

1 cup cherry tomatoes, cut in half

1 cup fresh spinach, roughly chopped

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped, for garnish

Optional: Crumbled feta cheese or sliced avocado for a delightful topping

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent and soft. Then, incorporate the minced garlic and continue to cook for about 1 minute, stirring until the garlic is aromatic but not browned.

    Cook the Quinoa: Add the rinsed quinoa to the pot along with the vegetable broth. Increase the heat until the mixture reaches a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 15 minutes or until the quinoa has absorbed all the liquid and appears fluffy.

      Mix in the Veggies: After the quinoa is cooked, carefully stir in the diced bell pepper, zucchini, halved cherry tomatoes, and chopped spinach. Add the lemon juice, lemon zest, oregano, smoked paprika, salt, and pepper. Stir gently to ensure that the vegetables are evenly mixed with the quinoa.

        Final Cook: Re-cover the pot and allow it to cook for an additional 5-7 minutes on low heat. This will help the vegetables become tender and allow the flavors to meld beautifully.

          Garnish and Serve: Once the cooking time is complete, remove the pot from heat and fluff the quinoa medley with a fork. Taste and adjust the seasoning if necessary. Serve warm, garnished with freshly chopped parsley and topped with optional crumbled feta cheese or slices of creamy avocado for an added touch of richness.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings