Hearty Quinoa and Black Bean Skillet
This protein-packed quinoa and black bean skillet is a wholesome dinner option that's both satisfying and nutrient-rich. Loaded with colorful vegetables and topped with creamy avocado, it's a vibrant meal that delivers essential nutrients in every bite. Perfect for busy weeknights, this dish is also vegan and gluten-free, ensuring everyone can enjoy a heartwarming plate.
ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 avocado, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add chopped onion and minced garlic and sauté until translucent, about 3 minutes.
- 3.
Stir in diced red bell pepper and corn, cooking for an additional 5 minutes until softened.
- 4.
Add quinoa, vegetable broth, black beans, cumin, paprika, salt, and pepper.
- 5.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender.
- 6.
Remove from heat and let it sit covered for 5 minutes.
- 7.
Fluff the quinoa with a fork, then stir in diced avocado and garnish with fresh cilantro if desired.
