Healthy One Pot Meal
Packed with vibrant veggies, protein-rich quinoa, and a savory blend of spices, this Healthy One Pot Meal is the ultimate quick and wholesome dinner solution. Perfect for busy weeknights, this one-pot wonder combines nutrient-dense ingredients like baby spinach, zucchini, and cherry tomatoes with aromatic cumin and oregano for a dish that’s as flavorful as it is nourishing. The simplicity of cooking everything in one pot means minimal cleanup, while the optional fresh parsley and lemon wedges add a bright, zesty finish to every bite. Ready in just 40 minutes, this gluten-free and vegetarian recipe serves four and provides a satisfying balance of nutrients without skimping on taste. Whether you're meal prepping or enjoying it fresh, this one-pot meal is sure to become a go-to favorite for healthy eating!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 medium lemon, sliced into wedges (optional)
Instructions
Rinse the quinoa under cold water using a fine mesh sieve and set aside to drain.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and diced onion, and sauté for 2-3 minutes, until fragrant and translucent.
Stir in the diced carrot, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the quinoa to the pot, along with the ground cumin, dried oregano, salt, and black pepper. Stir well to coat the quinoa in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
After 15 minutes, remove the lid and stir in the baby spinach and cherry tomatoes. Cook for another 2-3 minutes, until the spinach wilts and the tomatoes soften slightly.
Taste and adjust the seasoning with additional salt or pepper if needed.
Remove from heat and let the meal rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 22.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2093 mg | 45% | |
*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.
