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• 1 cup of quinoa

• 2 cups of vegetable broth

• 1 tablespoon of olive oil

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 can of diced tomatoes

• 1 teaspoon of cumin

• 1 teaspoon of paprika

• Salt and pepper to taste

Fresh parsley for garnish

Rinse the quinoa under cold water and drain.

In a medium-sized pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is cooked.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent.

Add the bell pepper and zucchini to the skillet and cook for a few minutes until they start to soften.

Stir in the can of diced tomatoes, cumin, paprika, salt, and pepper. Let the mixture simmer for about 10 minutes.

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir everything together until well combined.

Taste and adjust the seasoning if needed. Serve the vegan quinoa skillet garnished with fresh parsley.

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