Description
Homemade Mounjaro is a delicious and satisfying dish that combines rich flavors with nutritious ingredients, perfect for a hearty meal.
Ingredients
Scale
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup of canned chickpeas, drained and rinsed
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the bell pepper and zucchini to the skillet, and cook for another 5 minutes, stirring occasionally.
- Stir in the chickpeas, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes until heated through.
- Combine the cooked quinoa with the vegetable mixture in the skillet, and mix well.
- Garnish with fresh parsley before serving.
Notes
- This dish can easily be customized with your favorite vegetables.
- For a spicier version, add some chili flakes or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg