Easy Vegetarian Dinner
A nutritious and satisfying vegetarian dinner featuring fluffy quinoa, colorful vegetables, and hearty black beans, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed
- 1 can black beans, rinsed and drained Can be swapped with chickpeas or kidney beans.
- 1 piece red bell pepper, diced Can be replaced with favorite in-season vegetables.
- 1 medium zucchini, diced Vegetables can be substituted as desired.
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 piece avocado, diced For garnish.
Seasoning and Cooking
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- to garnish fresh cilantro Optional for garnish.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low and let it simmer for about 15 minutes until fluffy.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and zucchini, sautéing for 5-7 minutes until softened.
- Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until everything is heated through.
- Fold the cooked quinoa into the skillet with the veggie mixture, mixing well to combine.
Serving
- Plate the mixture and top with diced avocado and fresh cilantro, if using. Squeeze some lime juice over the top right before serving.
Notes
Serve this dish warm, and for a bit of spice, consider topping it with jalapeños or your favorite hot sauce. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 450mgFiber: 10gSugar: 3g
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