Description
This Quinoa and Vegetable Medley is a colorful, nutritious dish featuring fluffy quinoa, protein-packed black beans, and a variety of fresh vegetables. It’s versatile for any meal, easy to prepare, and can be enjoyed warm or cold, making it a perfect choice for a healthy lunch or dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you prefer)
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for serving)
- Lime wedges (for serving)
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer for about 1-2 minutes to remove the bitter coating called saponin.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa absorbs all the liquid and becomes fluffy.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for another 30 seconds until fragrant.
- Toss in diced bell pepper and zucchini, cooking for 5-7 minutes until tender but still crunchy.
- Add halved cherry tomatoes and cook for an additional 2-3 minutes until softened.
- Stir in black beans, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Combine the cooked quinoa with the vegetable mixture in the skillet, gently folding everything together.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
- Serve the quinoa and vegetable mixture in bowls, topped with sliced avocado and fresh cilantro.
- Add a lime wedge on the side for a refreshing squeeze before eating.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in a microwave or skillet, adding a splash of water or broth to prevent drying out.
- Customize with additional vegetables or proteins like grilled chicken, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes