Protein and Veggie Skillet

About this recipe

Enjoy a nourishing blend of quinoa, beans, and crisp vegetables all cooked together in a single skillet. This balanced meal is perfect for busy weeknights and accommodates vegetarian diets with rich flavors of cumin and paprika.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup canned black beans, drained and rinsed
• 1 cup bell peppers, chopped
• 1 cup zucchini, chopped
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1/2 cup onions, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• 2 cups vegetable broth

Directions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Sauté onions and garlic until fragrant.

3. 3

   Add bell peppers, zucchini, broccoli, and mushrooms, cooking until tender.

4. 4

   Stir in quinoa and black beans, mixing well with vegetables.

5. 5

   Pour in vegetable broth, bringing to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 20 minutes or until quinoa is cooked.

7. 7

   Season with cumin, paprika, salt, and pepper.

8. 8

   Serve hot and enjoy!