Delectable Vegan Turkish Dinner Feast

Allergens

Nuts (Pine Nuts)

Ingredients

• 1 cup quinoa, rinsed 2 cups vegetable broth 1 can (15 oz) chickpeas, drained and rinsed 1 medium zucchini, sliced into thin rounds 1 red bell pepper, sliced into strips 1 small red onion, finely chopped 2 cups baby spinach 1/4 cup pine nuts, toasted 1 lemon Olive oil Salt and pepper, to taste 1/4 tsp ground cumin 1/4 tsp ground coriander

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
2. In a large non stick skillet, warm a drizzle of olive oil over medium heat. Add the sliced zucchini and red bell pepper, cook until tender, about 7 minutes.
3. Add the chopped red onion to the skillet, and sauté for another 2 minutes. Stir in the ground cumin and coriander, then add the chickpeas and cook for an additional 3 minutes.
4. Season the vegetables with salt and pepper to taste, and stir in the baby spinach until it wilts. e) Gently fold the cooked quinoa into the vegetable mixture, and remove from heat. Squeeze lemon juice over the dish and drizzle a bit of olive oil. Add half of the pine nuts and toss gently. f) Transfer the quinoa vegetable mix to a serving platter, garnish with the remaining pine nuts, and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is what makes it truly special. Each bite offers a unique sensation that will leave your guests craving more.

Notes

Customize the dish to suit personal preferences by adding your favorite veggies or spices.