Name: 2 Week Anti Inflammatory Meal Plan Breakfast Lunch And Dinner Recipes Word From The Bird
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Healthy
Ingredients: 2 cups quinoa; 4 cups low-sodium vegetable broth; 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 zucchinis, chopped; 1 tsp turmeric; 1 tsp smoked paprika; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 1 lemon, juiced; Optional: avocado slices for garnish

Instructions

Rinse the quinoa under running water to remove any bitterness. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked through. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until fragrant and translucent, about 2-3 minutes.
Add the diced bell peppers and zucchinis to the skillet. Sauté until the vegetables are tender yet still crisp, approximately 5-7 minutes.
Stir in turmeric, smoked paprika, salt, and pepper. Mix well to coat the vegetables evenly with the spices.
Combine the cooked quinoa with the spiced vegetables in the skillet. Stir gently to combine all the ingredients.
Remove the skillet from heat. Squeeze fresh lemon juice over the mixture and sprinkle chopped parsley for a burst of freshness.
Serve the Word From The Bird dish in bowls, garnishing with avocado slices if desired. Enjoy the flavors and nourishment of this anti-inflammatory meal!

Ingredients

Instructions

Nutrition Facts