Happy Healthy Homestead

Summer Veggie Quinoa Bowl

This recipe is super simple, summer-ish, and delicious. You can add more or take items out per your taste. I have people in my house that won’t eat mushrooms (I don’t understand it!). 🙂

Ingredients:

  • 1 cup Quinoa
  • 2 cups Chicken broth
  • 3 medium sweet potatoes, chopped bite size pieces
  • 3 medium Zucchinis, diced
  • 1 red onion, chopped finely
  • 1-2 cups mushrooms, sliced
  • 1 large or 2 small yellow bell peppers (or any color you prefer), sliced
  • 1 can/jar of chickpeas
  • salt & pepper to taste
  • 4 cloves minced garlic
  • 1 teaspoon paprika
  • 1-2 Avocados (for topping)
  • 3/4 cup pine nuts (for topping)
  • 1 bunch of Cilantro (for topping)

Directions:

  • Bake the sweet potatoes with S&P to taste, on 400 degrees for 45-60 min or until fully cooked
  • Cook the Quinoa in chicken broth for extra flavor according to package directions
  • Sauté the Zucchini, onion, bell pepper, & mushrooms
  • Add spices while veggies are cooking
  • When veggies are almost done cooking add the chickpeas & garlic. Then sauté for 1-2 minutes more.
  • Add everything to a bowl and top with avocado, pine nuts, and cilantro

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