Name: 31 Gluten Free Dairy Free Egg Free Dinner Recipes Allergy Awesomeness
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 zucchini, sliced; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper, to taste; 1 can of black beans, drained and rinsed; 1 avocado, sliced; Fresh cilantro, for garnish

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, bell pepper, and zucchini to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.
Sprinkle the paprika, cumin, salt, and pepper over the vegetables, stirring to combine and allowing the spices to toast for about a minute.
Stir in the cooked quinoa and black beans, tossing everything together until well mixed and heated through.
Adjust seasoning to taste with salt and pepper, if needed.
Serve the quinoa and vegetable mixture in bowls, topping each serving with sliced avocado and fresh cilantro for a burst of color and flavor.

Ingredients

Instructions

Nutrition Facts