Hearty Quinoa Vegetable Skillet with Ginger and Turmeric

This nourishing quinoa vegetable skillet combines aromatic vegetables, healthy fats, and the anti-inflammatory properties of ginger and turmeric in a delicious dinner.

• 60 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• plant-based
• anti-inflammatory
• rich in omega-3
• high in fibre
• heart-healthy
• supports immunity

Ingredients

• 150 g Quinoa
• 200 g Zucchini (large)
• 160 g Carrots (medium-sized)
• 150 g Bell Pepper (large)
• 6 g Garlic
• 1 piece Ginger ((about 2 cm))
• 1 piece Turmeric
• 10 g Olive Oil
• 120 g Flaxseeds or Walnuts ((optional))

Instructions

1. Rinse quinoa thoroughly and cook in water according to package instructions.
2. Meanwhile, chop the vegetables (zucchini, carrots, bell peppers) into small pieces.
3. Heat olive oil in a large skillet and briefly sauté the chopped garlic, ginger, and turmeric.
4. Add the chopped vegetables and sauté for about 10-15 minutes until soft.
5. Add cooked quinoa and flaxseeds/walnuts, stir well and sauté for a few minutes to meld the flavors.
6. Season with salt and pepper and serve.

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