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Vegetarian Dinner

A hearty and customizable vegetarian dinner featuring quinoa, black beans, and fresh vegetables, perfect for satisfying your hunger while being nutritious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Global, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Grains and Base
  • 1 cup quinoa Rinse well before cooking.
  • 2 cups vegetable broth
Vegetables
  • 1 can black beans, rinsed and drained Use canned beans to save time.
  • 1 cup corn (fresh or frozen)
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
Spices and Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust amount for desired spiciness.
  • to taste salt and pepper
Other
  • 2 tablespoons olive oil For sautéing vegetables.
  • to taste fresh cilantro for garnish Optional garnish.

Method
 

Preparation
  1. Rinse the quinoa under cold water.
  2. In a medium pot, bring the vegetable broth to a boil and add the quinoa. Cover and reduce the heat, cooking for about 15 minutes, or until the liquid is absorbed.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and zucchini, cooking for about 5 minutes until tender.
  2. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
Final Steps
  1. Once the quinoa is done, fluff it with a fork and mix it with the vegetable mixture.
  2. Serve hot, garnished with fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. You can freeze it for up to a month; thaw in the fridge overnight before reheating. Additional veggies like carrots or spinach can be added for more flavor.