Easy Light Vegan

Instructions

1. Rinse the quinoa under cold water using a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fully cooked and the water is absorbed. Fluff with a fork and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, approximately 3-4 minutes.

3. Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender yet still slightly crisp.

4. Stir in the chickpeas, paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld and the chickpeas to heat through.

5. Add the cooked quinoa to the skillet, tossing everything together gently to combine. Adjust seasoning as needed.

6. Remove from heat and transfer the Easy Light Vegan mixture to a serving dish. Garnish with fresh parsley for a pop of color and freshness.