6 servings, each serving has ~300 calories, with 10g fiber and 13g protein
Ready in ~45 mins.
1 red onion, chopped
4-5 cloves garlic, minced
1 cup quinoa
1/4 tsp saffron, crushed
2 tsp Spanish smoked paprika
1.5 tsp ground cumin
1-2 tsp chili powder
1 14 ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14 ounce can light red kidney beans, rinsed and drained
2.5 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters (optional, I omitted this because the husband doesn’t like artichokes)
A few healthy splashes of lemon juice (about the juice of 1/2-1 lemon)
1/4 tsp salt and pepper, or more to taste
Sliced almonds
- Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process.
- Sauté onion and garlic in a deep non-stick skillet with a little (2 tsp) extra virgin olive oil until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
- Add paprika, cumin, cayenne, tomatoes, peppers, beans, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
- Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 15 minutes.
- Season with a few splashes of lemon juice, salt and stir in a few Tbsp of sliced almonds. If you’re using artichoke hearts, arrange them on top and let them heat through for about 5 minutes before serving.
- Serve each plate with a sprinkling of sliced almonds on top, and a wedge or a slice of lemon (if you want a bit more lemon flavor).