Quick Ethiopian Spiced Quinoa Bowl

Ingredients

• •1 cup quinoa
• •2 cups vegetable broth
• •1 tablespoon olive oil
• •1 onion, diced
• •2 cloves garlic, minced
• •1 tablespoon berbere spice blend
• •1 cup cherry tomatoes, halved
• •1 cup spinach leaves
• •Salt and pepper to taste
• •Juice of 1 lemon
• •1 avocado, sliced

Instructions

1. 1

   Rinse the quinoa under cold water and drain well.

2. 2

   In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

3. 3

   While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.

4. 4

   Add the berbere spice blend to the skillet and cook for another minute, stirring frequently.

5. 5

   Once the quinoa is cooked, fluff it with a fork and combine it with the sautéed onion mixture in the skillet. Stir in halved cherry tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.

6. 6

   Season with salt, pepper, and lemon juice to taste.

7. 7

   Serve warm, topped with avocado slices.