Description
A hearty vegetarian main dish perfect for Thanksgiving, packed with flavors and textures.
Ingrédients
L'échelle
- 2 cups quinoa
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and simmer for 15 minutes until fully cooked.
- In a large skillet, heat olive oil over medium heat.
- Add bell pepper and sauté for 5 minutes.
- Add black beans, corn, cherry tomatoes, cumin, and paprika to the skillet.
- Stir in the cooked quinoa and mix well.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add other vegetables.
- Can be served warm or at room temperature.
- Leftovers can be stored in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 2g
- De Sodium: 300mg
- La graisse: 5g
- Graisses Saturées: 0.5g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 8g
- La protéine: 10g
- Le taux de cholestérol: 0mg
Mots-clés: vegetarian thanksgiving main dish, quinoa, black beans, corn, healthy recipes