SUMMER VEGETABLE QUINOA DISH (vegan & gluten-free)

Lately I’ve just been wanting easy warming dishes that with fresh vegetables, flavor, and protein, and this is a 20 minute meal. This summer, I’ve been using marinated artichokes as an easy way to flavor pasta dishes and quinoa bowls. Although I’ve tried many different brands, I love the grilled marinated artichokes from Trader Joe’s. The marinated artichokes serve as an easy dressing for the dish.

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Summer Vegetable Quinoa Bowl (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

20 minute meal full of fresh summer ingredients including asparagus, zucchini, bell peppers, tomatoes, artichokes, and chickpeas.

Credit: My Real Dish

Ingredients

  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1 shallot
  • 1 yellow bell pepper
  • 1 bunch asparagus (17 Spears)
  • 12 oz jar of marinated artichokes
  • 1 zucchini 
  • 2 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 1 teaspoon dried basil
  • ½ teaspoon ground pepper
  • 3 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)


Directions

  1. Prepare 1 cup quinoa with 2 cups vegetable stock per directions on the bag.
  2. Drain the chickpeas and rinse until water runs clear.
  3. While quinoa is cooking, prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak).
  4. Dice the shallot, chop yellow bell pepper, chop the asparagus, slice the zucchini, and mince the garlic.
  5. Heat the olive oil on medium heat, sauté shallot and garlic until almost translucent (~2 minutes). Add zucchini, asparagus and bell pepper, chickpeas, basil, add salt and pepper and sauté until vegetables are almost slightly tender (~6 minutes).
  6. Tun heat to low, add can of tomatoes and add jar of marinated artichokes and simmer for ~2 minutes.
  7. Fold in quinoa and remove from heat. Serve warm.

asparagus quinoa half dish

susanellenlogoweb

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