Description
A collection of easy gluten-free meals that are quick to prepare and delicious.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add bell pepper, zucchini, and cherry tomatoes.
- Cook until vegetables are tender, about 5-7 minutes.
- Mix cooked quinoa with the sautéed vegetables.
- Season with salt, pepper, garlic powder, and onion powder.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- This dish can be served cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: gluten free meals easy