Easy Delicious Low Calorie Dinner Ideas for Healthier Eat...

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup spinach, fresh
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth; bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat; add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
3. Stir in the diced bell pepper and chopped zucchini, cooking for an additional 5-7 minutes until the vegetables are tender.
4. Add the halved cherry tomatoes, dried oregano, cumin, salt, and pepper to the skillet; cook for another 2-3 minutes, allowing the tomatoes to soften.
5. Once the quinoa is ready, fluff it with a fork and stir it into the skillet with the sautéed vegetables; mix well to combine all ingredients.
6. Fold in the fresh spinach and lemon juice, cooking for an additional 1-2 minutes until the spinach wilts.
7. Remove from heat, garnish with chopped parsley, and serve warm.