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In the world of culinary creativity, few dishes capture the eye and palate quite like Rainbow Quinoa Delight. This vibrant recipe not only dazzles with its array of colors but also promises a wholesome experience packed with nutrition. Perfectly suited for wellness enthusiasts, busy families, or anyone looking to infuse their meals with a splash of health, Rainbow Quinoa Delight is an inviting dish that can easily be adapted to meet various dietary preferences, including vegetarian, vegan, and gluten-free diets.

30-Minute Veggie-Packed Quinoa Bowl

Discover the vibrant and nutritious Rainbow Quinoa Delight, a colorful dish that's perfect for any health-conscious eater. Packed with superfood quinoa and a medley of fresh veggies like bell peppers, zucchini, and cherry tomatoes, this recipe is not only visually appealing but also customizable to fit various dietary needs. Easy to prepare and delicious, this meal is a fantastic way to enjoy wholesome ingredients while impressing your family and friends. Join the culinary adventure and bring a splash of color to your dining table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 medium bell pepper (any color), diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 cup corn, fresh or frozen

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Avocado slices, for serving

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Sauté the Vegetables: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes until fragrant and the onion is translucent.

      Add the Remaining Veggies: Stir in the bell pepper, zucchini, and cherry tomatoes. Cook for another 5-7 minutes until the vegetables are tender.

        Combine Ingredients: Add the cooked quinoa, black beans, and corn to the skillet. Sprinkle in cumin, smoked paprika, salt, and pepper. Stir everything together and cook for an additional 2-3 minutes to heat through.

          Serve: Divide the quinoa mixture into bowls. Top with fresh cilantro or parsley, slices of avocado, and lime wedges. Squeeze lime juice to taste before serving.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings