Description
A simple and healthy weeknight meal that anyone can prepare in under 30 minutes.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- While quinoa cooks, heat olive oil in a pan over medium heat.
- Add onion and garlic. Sauté until onion is translucent.
- Add bell pepper and zucchini. Cook for 5 minutes.
- Stir in black beans, cumin, salt, and pepper. Cook for another 5 minutes.
- Fluff the cooked quinoa and mix with the vegetable mixture.
- Serve warm, garnished with fresh cilantro.
Notes
- Make sure to rinse quinoa to remove bitterness.
- Adjust seasoning according to your taste.
- You can add other vegetables you like.
- This dish can be served cold as a salad too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy and healthy weeknight meals