Name: 60 Healthy Dinner Recipes For Winters To Stay Warm Strong Hike N Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, chopped; 1 zucchini, diced; 1 carrot, sliced; 1 can diced tomatoes; 1 can black beans, drained and rinsed; 2 teaspoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh parsley for garnish

Instructions

Rinse the quinoa under cold water, then combine it with the vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and fluffy.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the bell pepper, zucchini, and carrot to the skillet, sautéing for 5-6 minutes until the vegetables are slightly tender.
Stir in the diced tomatoes, black beans, chili powder, cumin, salt, and pepper. Mix well and let the flavors meld together for another 5-7 minutes.
Once the quinoa is ready, fluff it up with a fork and transfer it to the skillet with the vegetable mixture. Stir everything together until well combined and let it simmer for an additional 5 minutes on low heat.
Taste and adjust the seasoning if needed. Serve the dish hot, garnished with fresh parsley for a touch of freshness and color.

Ingredients

Instructions

Nutrition Facts