Description
A quick and nutritious meal perfect for busy weeknights.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 teaspoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- In a skillet, heat olive oil over medium heat.
- Add zucchini and bell pepper, sauté for 5 minutes.
- Add cherry tomatoes and black beans, stir in cumin, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
- Fluff quinoa with a fork and combine with the vegetable mixture.
- Plate and garnish with fresh parsley.
Notes
- You can substitute quinoa with brown rice or couscous.
- Add other vegetables like spinach or corn for variation.
- For a protein boost, include grilled chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy and healthy weeknight meals