Mixed Veggie Quinoa in 35 Minutes

Instructions:

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the rinsed, dry quinoa and stir constantly for 2–3 minutes until the grains smell nutty and turn a light golden brown.
2. Pour in the 2 cups vegetable broth and 1/2 tsp salt. Bring the mixture to a rolling boil.
3. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
4. Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
5. While the quinoa is simmering, heat 1 tbsp olive oil in a large sauté pan over medium-high heat.
6. Add the diced onion and carrots. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and carrots have softened.
7. Stir in the minced garlic and red bell pepper. Cook for another 3–4 minutes.
8. Increase the heat to high for 60 seconds, tossing in the peas and corn until they are heated through and slightly charred.
9. Add the baby spinach to the pan and stir for 1 minute until just wilted.
10. Gently fold the cooked, fluffed quinoa into the vegetable mixture.
11. Remove from heat and stir in the lemon juice, chopped parsley, and black pepper.