Quick Global Vegetarian Meals: A Culinary Journey

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup spinach, roughly chopped
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth, bringing it to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic, diced bell pepper, and zucchini, cooking for another 5-7 minutes until the vegetables are tender.
4. Add the chickpeas, cumin, smoked paprika, salt, and pepper to the skillet, mixing well to combine. Cook for an additional 3-4 minutes, allowing the flavors to meld.
5. Once the quinoa is ready, fluff it with a fork and add it to the skillet with the vegetables. Mix in the chopped spinach and lemon juice, stirring until the spinach wilts.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.