20 Hormone Balancing Recipes To Create The Perfect Diet Happy Body Formula

Instructions

1. Rinse the quinoa under cold water using a fine-mesh strainer.

2. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

3. In a large skillet, heat the coconut oil over medium-high heat. Add the diced red onion and cook until translucent, about 3 minutes.

4. Stir in the minced garlic and cook for another minute until fragrant.

5. Add the diced red and yellow bell peppers and zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are tender yet slightly crisp.

6. Sprinkle the ground turmeric, cumin, paprika, salt, and pepper over the vegetables. Stir well to combine and let the spices toast for about 1 minute.

7. Add the chickpeas and cherry tomatoes to the skillet, stirring gently to mix everything together. Cook for an additional 3-5 minutes until the tomatoes are softened.

8. Incorporate the cooked quinoa into the vegetable mixture, using a fork to fluff and combine all the ingredients evenly.

9. Taste and adjust seasoning as needed, adding more salt or spices if desired.

10. Remove the skillet from heat and serve the dish warm, garnished with fresh cilantro and lemon wedges on the side.