Fluffy, warm quinoa tossed with sautéed red onion, bell pepper, and zucchini, finished with fragrant garlic. A splash of balsamic vinegar and parsley brings it together: grain-forward, vegetable-rich, and nicely balanced.
Rinse the quinoa in a fine strainer until the water runs clearer. Cook it with the water and part of the salt for 14 to 16 minutes, until the grains open and absorb the liquid.
Turn off the heat, cover the pot, and let the quinoa rest for 5 minutes. Then fluff it with a fork or spatula; it should be warm, loose, and without visible liquid.
While the quinoa cooks, cut the red onion
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Heat the olive oil and sauté the red onion with the bell pepper for 3 minutes. Add the zucchini, garlic, the remaining salt, and black pepper; sauté for 4 to 5 minutes, until the vegetables look glossy and still have some bite.
Toss the warm quinoa with the sautéed vegetables, balsamic vinegar, and chopped parsley. Rest for 3 minutes before serving, so the grains absorb the dressing without losing their fluffiness.
