Easy Quick Vegetarian Meals for Busy Weeknights — Mediter...

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat.
3. Add diced onion and garlic to the skillet, sautéing for 2-3 minutes until onion is translucent.
4. Stir in the bell pepper and zucchini, cooking for another 5 minutes until softened.
5. Add cherry tomatoes, black beans, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
6. Once the quinoa is done, fluff it with a fork and add it to the skillet, mixing everything together.
7. Serve warm, garnished with fresh cilantro and lime wedges on the side.