Description
A vibrant and satisfying quinoa dish that masterfully combines texture and flavor for a healthy and quick weeknight dinner.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 chopped red bell pepper
- 1 chopped small zucchini
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Vegetable oil for sautéing
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large skillet, heat vegetable oil over medium heat and sauté the red bell pepper and zucchini for about 5 minutes.
- Add black beans, corn, cumin, chili powder, salt, and pepper; cook for another 5 minutes.
- Combine the sautéed mixture with the fluffy quinoa and stir well.
- Garnish with fresh cilantro and serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in a skillet with a splash of broth or water.