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In recent years, there has been a significant shift toward plant-based meals in many households. As people become more conscious of their health and environmental impact, the demand for nutritious, flavorful vegetarian recipes has surged. Among the plethora of options available, the One-Pan Quinoa and Black Bean Stir-Fry stands out as a prime example of how satisfying and simple plant-based dishes can be. This recipe not only highlights the versatility of quinoa and black beans but also emphasizes the importance of quick, healthy meals in our increasingly fast-paced lifestyles.

One-Pan Quinoa and Black Bean Stir-Fry

Discover the vibrant and nutritious One-Pan Quinoa and Black Bean Stir-Fry, the perfect meal for those seeking quick, healthy options. Packed with plant-based protein from quinoa and black beans, along with colorful vegetables, this dish is as satisfying as it is delicious. Ideal for busy weeknights, it simplifies cooking while maximizing flavor and nutrition. Embrace a healthier lifestyle with this easy-to-make recipe that will please everyone.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), chopped

1 medium zucchini, diced

1 carrot, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes; then fluff with a fork.

    Sauté Vegetables: While the quinoa is cooking, heat olive oil in a large skillet or frying pan over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

      Add More Veggies: Stir in the chopped bell pepper, diced zucchini, and carrot. Cook for 5-7 minutes until the vegetables are tender but still crisp.

        Combine Ingredients: To the skillet, add the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir well to combine everything and cook for an additional 3-5 minutes, allowing all flavors to meld together.

          Serve: Taste and adjust seasonings if necessary. Remove from heat and garnish with fresh cilantro. Serve warm with lime wedges on the side for an extra burst of flavor.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings