Description
This Quinoa and Vegetable Medley is a colorful and nutritious dish featuring fluffy quinoa, protein-rich black beans, and a variety of fresh vegetables. Topped with creamy avocado and fresh cilantro, it’s perfect for a quick weeknight dinner or meal prep. Enjoy a burst of flavor with every bite!
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
- 1 medium 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
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to remove the bitter saponin coating. Rub it gently with your fingers while rinsing.
- 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 simmer for about 15 minutes.
- After 15 minutes, remove from heat and let it sit, covered, for another 5 minutes to absorb any remaining liquid. Fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
- Add the bell pepper and zucchini to the skillet. Cook for 5-7 minutes until they start to soften.
- Stir in the halved cherry tomatoes and black beans. Cook for another 3-4 minutes until the tomatoes release their juices.
- Add cumin, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
- Add the cooked quinoa to the skillet and gently fold it into the vegetable mixture until well combined. Cook for an additional 2-3 minutes to heat through.
- Spoon the quinoa and vegetable mixture onto plates or bowls. Top with sliced avocado and garnish with chopped cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For meal prep, prepare the quinoa and vegetable mixture ahead of time and store separately. Combine when ready to eat.
- Feel free to customize with other vegetables like spinach, kale, or corn, or swap black beans for chickpeas or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes