Sautéed Paprika Vegetables with Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant medley of bell peppers and zucchini in a paprika-infused oil, served over nutty quinoa for a satisfying vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs diced bell peppers, diced zucchini, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, diced bell peppers
• 2, diced zucchini
• 1, diced yellow onion
• 1 tsp paprika
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a saucepan, combine quinoa, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced bell peppers, 2 diced zucchini, 1 diced yellow onion, and 1 tsp paprika. Cook for 10 minutes until vegetables are tender, stirring occasionally.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 tbsp lemon juice and 2 tbsp chopped parsley, then serve over cooked quinoa.