Easy and Flavor-Packed Vegan Dinner Recipe
Indulge in a vibrant vegan dinner that combines protein-rich quinoa, roasted chickpeas, and colorful vegetables for a satisfying meal. This recipe is not only quick to prepare but also bursting with flavor, making it perfect for weeknight dinners or impressing guests. Enjoy a delightful medley of textures and tastes that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sautéing/Roasting
- Cuisine: Vegan
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 bell peppers, diced (any color)
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 2 tbsp olive oil (divided)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Spread rinsed chickpeas on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with cumin, salt, and pepper. Roast for 20-25 minutes until golden.
- In a large skillet over medium heat, add remaining olive oil. Sauté diced bell peppers and zucchini with minced garlic for about 5 minutes until tender but crunchy.
- Fluff the cooked quinoa with a fork. Combine it in the skillet with sautéed vegetables and roasted chickpeas. Drizzle lemon juice over the mixture and stir well.
- Adjust seasoning as desired before serving warm.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg