A flavorful and protein-packed quinoa dish inspired by Spanish flavors, featuring a colorful mix of vegetables, black beans, and aromatic spices.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 zucchini, diced. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Optional toppings: avocado, salsa, shredded cheese.
Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Dice the zucchini and bell pepper and add them to the pan. Cook the vegetables until they're soft but still have some crunch. Cumin, cayenne pepper, salt, and pepper should all be added and mixed in. Use a lot of force to coat the vegetables. To the pan, add the black beans, corn, cherry tomatoes, and cooked quinoa. Mix everything together and heat it all the way through. Take it off the heat and add the lime juice and fresh cilantro. If necessary, change the seasoning. Put the Spanish Quinoa Scramble in bowls and top with avocado, salsa, or shredded cheese, if you want. Have fun with your tasty and healthy Spanish Quinoa Scramble!
Prep Time: 15 minutes
Cook Time: 25 minutes
les nepalais de lapcha