Healthy One Pot Meal

Packed with vibrant veggies, protein-rich quinoa, and a savory blend of spices, this Healthy One Pot Meal is the ultimate quick and wholesome dinner solution. Perfect for busy weeknights, this one-pot wonder combines nutrient-dense ingredients like baby spinach, zucchini, and cherry tomatoes with aromatic cumin and oregano for a dish that’s as flavorful as it is nourishing. The simplicity of cooking everything in one pot means minimal cleanup, while the optional fresh parsley and lemon wedges add a bright, zesty finish to every bite. Ready in just 40 minutes, this gluten-free and vegetarian recipe serves four and provides a satisfying balance of nutrients without skimping on taste. Whether you're meal prepping or enjoying it fresh, this one-pot meal is sure to become a go-to favorite for healthy eating!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• 1 medium lemon, sliced into wedges (optional)

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh sieve and set aside to drain.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the minced garlic and diced onion, and sauté for 2-3 minutes, until fragrant and translucent.

Step 4

Stir in the diced carrot, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Add the quinoa to the pot, along with the ground cumin, dried oregano, salt, and black pepper. Stir well to coat the quinoa in the spices.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.

Step 8

After 15 minutes, remove the lid and stir in the baby spinach and cherry tomatoes. Cook for another 2-3 minutes, until the spinach wilts and the tomatoes soften slightly.

Step 9

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 10

Remove from heat and let the meal rest for 5 minutes before serving.

Step 11

Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired.

Nutrition Facts

Serving size	1393.8 grams (1393.8g)

Amount per serving	% Daily Value*
Calories	927

Total Fat 28.10g	36%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 2761mg	120%
Total Carbohydrate 137.80g	50%
Dietary Fiber 12.20g	44%
Total Sugars 22.20g
Protein 32.80g	66%

Vitamin D 0IU	0%
Calcium 247mg	19%
Iron 11mg	62%
Potassium 2093mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 14.0%

Carbs: 58.9%