Having color on your plate is more than visually appealing. It’s one of the easiest ways to ensure that you’re getting a variety of phytonutrients from your food, provided that the color is found naturally in fruits and vegetables. In this article, I explain the benefits of phytonutrients and break it down by color. And in this recipe, I’ve combined several colorful and flavorful vegetables with quinoa for a healthy lunch or side dish for dinner.
To make this simple, colorful dish, begin by sautéing chopped vegetables, like the ones below, then add cooked quinoa and spices.
1 medium red onion, chopped
1 small red pepper, chopped
1 small sweet potato or yam, diced
1 medium zucchini, chopped or shredded
2 cloves garlic, minced
1 handful kale, chopped
Begin by heating a pan and adding one teaspoon of oil. Sautee the onion and red pepper until the onion is translucent, then add the sweet potato and one tablespoon of water and cover for a few minutes to let the sweet potato soften. Add the zucchini, garlic, and kale and cover briefly again until the kale wilts. Add cooked quinoa and spices or seasonings and mix well. Can be served warm or as a cold salad.