Name: Low Gi Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and let it simmer, covered, for about 15-20 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red and yellow bell peppers to the skillet and sauté for about 5 minutes until they start to soften. Then, add in the diced zucchini and continue to cook for another 3-4 minutes.
Stir in the drained chickpeas, dried oregano, ground cumin, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Add the cooked quinoa to the skillet and mix everything together until well combined. Cook for another 2-3 minutes to warm up the quinoa.
Taste and adjust seasoning if needed. Serve the Low GI Easy dish hot, garnished with fresh chopped parsley.

Ingredients

Instructions

Nutrition Facts

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