Name: Eating Meat Is Worse For The Environment Than Driving To Work
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 1 can black beans, drained and rinsed; 1 can diced tomatoes; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Avocado slices (for garnish)

Instructions

Rinse the quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the broth is absorbed and the quinoa is fluffy.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red and yellow bell peppers, zucchini, black beans, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir well to combine all the flavors.
Taste and adjust the seasoning if needed.
Serve the hearty quinoa and vegetable mixture in bowls, garnished with fresh cilantro and avocado slices.

Ingredients

Instructions

Nutrition Facts

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