Dinner Grains
Elevate your weeknight meals with "Dinner Grains," a vibrant and wholesome dish packed with nutrient-dense quinoa (or your favorite grain mix) and a medley of fresh, colorful vegetables. This recipe brings together tender sautéed zucchini, sweet bell peppers, juicy cherry tomatoes, and earthy spinach, all lightly seasoned with garlic, lemon juice, and fresh herbs like parsley and dill. Topped with optional feta crumbles, each bite offers a satisfying balance of zest and creaminess. Perfect as a hearty vegetarian main course or a versatile side dish, this recipe is not only quick to prepare—ready in just 35 minutes—but also customizable to suit your preferences. Serve it warm or at room temperature for a delightful, health-forward addition to your dinner table!
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Recipe Information
Ingredients
- 1 cup quinoa (or any grain mix like farro, bulgur, or brown rice)
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 0.5 red onion, finely chopped
- 2 cups baby spinach
- 0.5 cup feta cheese crumbles (optional)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2 minutes, until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the cherry tomatoes and baby spinach to the skillet. Cook for 2-3 minutes, until the spinach wilts and the tomatoes soften slightly.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, lemon juice, parsley, dill (if using), salt, and pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine.
Taste and adjust seasoning as needed. If desired, top with feta cheese crumbles for a tangy finish.
Serve warm or at room temperature as a main dish or side.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 21.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 582 mg | 45% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
