Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 large (60g) carrot, diced into small cubes
  • 1 medium (120g) red bell pepper, diced
  • 1 cup (150g) frozen mixed peas and corn
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds. Shake well to remove excess moisture.
  2. Heat the olive oil over medium heat in a pot. Add the onion and carrot, stirring for 3–4 minutes until the onion becomes translucent. Stir in the garlic, bell pepper, oregano, and smoked paprika; cook for another 60 seconds.
  3. Stir in the rinsed quinoa, coating the grains in the oil and spices for 2 minutes until they smell nutty. Pour in the vegetable broth and bring to a boil.
  4. Immediately reduce heat to low, cover with the lid, and simmer for 15 minutes.
  5. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  6. Remove the lid, stir in the frozen mixed vegetables, baby spinach, and lemon juice. Fold in fresh parsley before serving.