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Estimated preparation time: 30 minutes
Kitchen tools needed:
- Chef's knife
- Cutting board
- Large skillet
- Wooden spoon
- 1 medium-sized zucchini, sliced into rounds
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of quinoa
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish


1. Cook quinoa according to package instructions.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat.
3. Once heated, add garlic and onion and cook until fragrant, about 2-3 minutes.
4. Add in sliced zucchini and red bell pepper and cook until tender, but still slightly firm, about 5-7 minutes.
5. Add the chickpeas to the pan and sprinkle with salt and pepper. Cook for another 2-3 minutes until the chickpeas are heated through.
6. Once the quinoa is ready, add it to the skillet with the vegetables and mix everything together.
7. Let the dish cook for another 2-3 minutes until everything is heated through.
8. Serve hot and garnish with fresh parsley.

Enjoy your protein-packed vegan quinoa and zucchini skillet!

Author's note:

My notes :

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