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Beans and Quinoa with Veggies

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50min

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6 servings

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This nutritious and flavorful Beans and Quinoa with Veggies dish is a delightful vegan meal that combines protein-rich beans and quinoa with a colorful medley of vegetables. Infused with aromatic spices and a zesty lemon dressing, this satisfying dish is perfect for a healthy lunch or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Cook the quinoa

Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.

2
Prepare the vegetables

Cut the broccoli into bite-sized florets. Peel and dice the carrots. Remove the seeds and dice the bell pepper. Peel and finely chop the red onion. Peel and mince the garlic cloves.

3
Rinse and drain the beans

Rinse the canned black beans and chickpeas under cold water and drain well.

4
Sauté the vegetables

Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic. Sauté for 3-4 minutes or until softened. Add the broccoli florets, diced carrots, and bell pepper. Cook for 5-7 minutes or until the vegetables are crisp-tender.

5
Add spices and beans

Stir in the cumin, paprika, salt, and black pepper. Add the drained black beans and chickpeas to the skillet. Cook for 2-3 minutes or until heated through.

6
Combine ingredients and serve

In a large bowl, combine the cooked quinoa, sautéed vegetables, and bean mixture. Zest and juice the lemon, then add the zest and juice to the bowl. Roughly chop the parsley leaves and stir them into the mixture. Serve the Beans and Quinoa with Veggies warm or at room temperature.

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