Coming from a meat eating country my last years’ resolution to try out more vegetarian dishes seemed to be a hard task. Not because it is hard to find a variety of food, but because of this stereotype in me that it is quite hard to satisfy all your taste buds if no poultry or fish are included (and not having any dairy in my diet made the task even harder).
If I would have know how wrong I was!!!! This dish is easy to prepare and the taste is so good that it could turn anyone into a vegetarian. I challenge you to try it on even most convinced meat eaters and see their reaction 🙂
Ingredients needed (amount for 4 people)
- 1 cup of quinoa – rinsed and soaked (otherwise it has a bit bitter taste).
Quinoa, by the way, is a great and healthy grain. It has become a very important part of my cooking. For more on the health benefits, read this.
- a little bit of olive oil
- 1 red onion, chopped
- 3 garlic cloves, minced or chopped
- 2 zucchini, chopped
- 1 cup of sliced mushrooms
- 1 can of chickpeas, drained
- 1 tomatoe, chopped
- a bit of flat leaf parsley, chopped
- 2,5 cups of vegetable broth
- salt and pepper to taste
- I used concentrated grape juice for a bit acidic/sweet taste, but any balsamico would do us well
How to prepare it
- heat the olive oil in the pan on medium/hot heat
- add the onion and cook until it is translucent
- add garlic and quinoa, lower the heat and cook until quinoa has a toasted smell. It should take about 7 minutes
- while stirring, add the broth and bring it to boil on medium/hot heat
- add zucchini and mushrooms and cook it for 12 minutes
- add the chickpeas and cook for additional 10 minutes
- add the parsley and tomatoes and cook for another 5 minutes
- the medley is ready to be served hot or you can keep it for next day’s lunch 🙂
I wish you to enjoy it as much as I did!