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.
Summer Vegetable Quinoa Bowl (vegan & gluten-free)
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
- Prepare 1 cup quinoa with 2 cups vegetable stock per directions on the bag.
- Drain the chickpeas and rinse until water runs clear.
- 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).
- Dice the shallot, chop yellow bell pepper, chop the asparagus, slice the zucchini, and mince the garlic.
- 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).
- Tun heat to low, add can of tomatoes and add jar of marinated artichokes and simmer for ~2 minutes.
- Fold in quinoa and remove from heat. Serve warm.
