Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups vegetable broth or water (480ml)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 medium zucchini, diced
  • 1 teaspoon garlic powder (5g)
  • Salt and pepper to taste
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Juice of 1 lime (about 30ml)

Instructions:

  1. Rinse quinoa under cold water to remove bitterness (about 2 minutes).
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork.
  3. In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent (3-4 minutes).
  4. Add bell pepper and zucchini. Season with garlic powder, salt, and pepper. Cook until vegetables are tender (5-7 minutes).
  5. Divide cooked quinoa between two bowls. Top with sautéed vegetables and avocado slices.
  6. Drizzle lime juice over the top and sprinkle with fresh cilantro if using.