This is a recipe we made for nutrition demo at the food pantry last week, but it’s also perfect for a Meatless Monday meal. I was really excited to share an easy but healthy recipe with the clients. This is a simple stew – it’s boldly flavored with exotic spices and packed with vegetables. It’s also endlessly adaptable – you can try it any time of year with seasonal vegetables, and it’s just as yummy served chilled. Perfect for leftovers – make a big batch and pack it up for weekday lunches!
- 1 cup water
- ¾ cup uncooked quinoa, rinsed and drained
- ½ teaspoon salt, divided
- 1 Tablespoon olive oil, or any vegetable oil
- 1 & 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- 4 garlic cloves, chopped
- 3 cups cherry tomatoes, halved
- 1 (15oz) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 medium zucchini, halved lengthwise and thinly sliced
- ¼ teaspoon ground black pepper
- Bring 1 cup water, quinoa, and ¼ teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
- Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining ¼ tsp salt and pepper. Serve zucchini mixture with quinoa.