Spicy Nasturtium Microgreen and Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 cup nasturtium microgreens

• Salt to taste

Instructions

• 1

  In a pot, combine the quinoa and vegetable broth; bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the quinoa is fluffy.

• 2

  In a skillet, heat olive oil over medium heat and add diced bell pepper and zucchini. Cook for about 5 minutes until vegetables are tender.

• 3

  Stir in chili powder and salt, cooking for an additional minute to combine flavors.

• 4

  Divide the cooked quinoa into bowls, top with sautéed vegetables, and garnish with fresh nasturtium microgreens before serving.

Sources & Chef Credits