Description
A collection of recipes designed for the 21-day Daniel Fast, focusing on whole foods and plant-based ingredients.
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, rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper and zucchini, cook for 5 minutes.
- Add quinoa, vegetable broth, black beans, cumin, and paprika.
- Bring to a boil, then reduce heat and cover.
- Simmer for 15 minutes or until quinoa is fluffy.
- Season with salt and pepper before serving.
Notes
- Adjust spices to your preference.
- Serve with a side of steamed vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: 21 day daniel fast recipes, vegan recipes, plant-based meals