A vibrant and nutritious dish combining quinoa and a medley of fresh vegetables, perfect for a healthy meal.
Rinse the quinoa under cold water using a fine mesh strainer.
Rinsing quinoa removes its natural coating, which can have a bitter taste.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
Let the quinoa sit covered for 5 minutes after cooking to fluff up.
Heat the olive oil in a skillet over medium heat. Add the leeks, red bell pepper, zucchini, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the garlic to the skillet and cook for an additional minute, stirring constantly.
Adding garlic at the end prevents it from burning and becoming bitter.
Combine the cooked quinoa with the sautéed vegetables in a large bowl. Stir in the parmesan cheese, and season with salt and pepper to taste.
Mix gently to avoid breaking the vegetables.
Garnish with fresh parsley before serving.
Chop parsley finely for a more even distribution.
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