Description
A quick and delicious weekday dinner that balances flavor and nutrition.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) of black beans, drained and rinsed
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer covered for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper and zucchini, cook until tender.
- Add black beans, cumin, paprika, salt, and pepper; stir well.
- Combine the vegetable mixture with the cooked quinoa.
- Stir gently and cook for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- This dish can be served cold as a salad.
- Substitute quinoa with rice or couscous if preferred.
- Add avocado slices for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: weekday dinner ideas, healthy dinner, quick recipes