Quinoa with Sautéed Fennel and Zucchini is a vibrant and nourishing dinner that’s perfect for busy weeknights. This simple yet flavorful dish combines the protein-packed power of quinoa with the fresh, crisp taste of sautéed fennel and zucchini. Topped with juicy pomegranate seeds and fragrant cilantro, this meal is not only delicious but also incredibly healthy. With minimal prep time and easy-to-find ingredients, it’s a quick and satisfying way to fuel your body and satisfy your taste buds.
Quinoa with Sautéed Fennel and Zucchini
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 fennel bulb, trimmed and thinly sliced
- 1 zucchini, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup chopped fresh cilantro
- Balsamic reduction, for drizzling
Instructions:
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Cook the Quinoa:
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the quinoa, water, salt, and garlic powder.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed.
- Fluff with a fork and set aside.
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Sauté the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add the fennel and zucchini and cook, stirring occasionally, until tender-crisp, about 5-7 minutes.
- Season with salt and pepper to taste.
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Assemble the Dish:
- In a large bowl, combine the cooked quinoa and sautéed vegetables.
- Top with pomegranate seeds and fresh cilantro.
- Drizzle with balsamic reduction.
