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Recipe: Quick Quinoa Beans and Veggies [gluten free]

Who has time to cook healthy?

I do!

IF it is a 15 minute recipe! :D

My favorite recipes are:

  • healthy,
  • taste delicious,
  • and can be made in 15-20 minutes!

Why?

Because I don’t have tons of time to cook.

Is that true for you too?

I love delicious healthy food and I really do enjoy cooking (when I have the time) but on those busy weeknights after work,  dinner needs to be on table in a jiffy!

Here is one of my favorite quick meals that is super nutritious.

This recipe is easy to change up into MANY different variations so you can make it to “YOUR TASTE.” I like spices and flavorful food so I make many of my meals with a little bit of zing.

This recipe is my “take” on a recipe from a cookbook I love called 150 healthiest 15 minute recipes on earth

What is Quinoa? Quinoa (pronounced keen-wah)  is a seed / grain that has been called one of the world’s healthiest foods. It cooks very fast, yay! And it tastes delicious. It contains a perfect balance of all eight essential amino acids, and is a great source of protein. I often look for excuses to add quinoa to my recipes because it is so good for me.

Quick Quinoa Beans and Veggies

4 servings

Ingredients:

  • 1 cup Quinoa
  • 2 cups vegetable broth
  • 1 can black beans (or your favorite beans – I love black beans!)
  • 16 oz of your favorite healthy salsa
  • 1-2 finely diced scallions (green onions)
  • 1/4 – 1/2 cup Fresh cilantro, chopped  (optional)
  • Chopped up vegetables (pick 3-4 of your favorites – some of mine are: red peppers, green peppers, onions, asparagus, broccoli, zucchini, carrots, spinach, celery)

Directions:

  1. In a saucepan, toast the quinoa dry for a couple minutes over medium heat. Then add the broth and bring to a boil. Reduce the heat, cover and then simmer for about 10-12 minutes OR until the quinoa is tender and the tails have popped (when you cook it the first time you will see what I mean by “tails popping”)
  2. While the quinoa is simmering, chop your veggies and in a separate pan do a quick light stir fry in a little vegetable broth or you can use a little olive oil. I spray olive oil on my pans with my Misto - it rocks!
  3. When the quinoa is done, add the beans, salsa, cilantro, and your lightly stir fried veggies. Stir gently to combine all the ingredients. Cover and cook for another 1-2 minutes or until you get the ingredients to your desired temperature.
  4. Then spoon onto your plate and serve. Top with fresh scallions (if you like)

Variations:

  • You can add fresh sliced avocado, more chopped fresh cilantro, fresh scallions, more salsa
  • Sprinkle on some of your favorite hot sauce
  • More decadent stuff (this is what my husband likes on top): a dollop of sour cream, shredded cheddar cheese, some crushed bean chips
  • If you have a meat-eater in the house like I do: You can add thinly sliced slivers of beef that are already cooked (leftover steak works well for this). My hubby likes this variation. And I just keep MY plate meat free!

Give this recipe a try and let me know what you think in the comments section below, alright?

I hope you like it!

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