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In a world increasingly focused on health and wellness, finding recipes that are both delicious and nourishing can often feel like a challenge. Enter the Vibrant Quinoa & Black Bean Medley—a dish that not only bursts with color and flavor but also packs a powerful nutritional punch. This versatile recipe is perfect for anyone seeking a wholesome meal that fits seamlessly into various dietary preferences, including vegetarian and gluten-free lifestyles. With its rich blend of textures and tastes, this medley is sure to satisfy both the palate and the body.

One-Pan Quinoa and Black Bean Stir-Fry

Discover the Vibrant Quinoa & Black Bean Medley, a colorful and nutritious dish perfect for health-conscious food lovers. This delightful recipe combines protein-rich quinoa and black beans with fresh vegetables for a satisfying meal that caters to vegetarian and gluten-free diets. Whether you enjoy it as a main or side dish, it’s customizable and bursting with flavor, making it a great addition to any dining table. Enjoy the wholesome goodness!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 red bell pepper, diced

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust according to your spice preference)

Salt and pepper to taste

2 tablespoons olive oil

½ cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

Avocado slices (for serving, optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until all the liquid has been absorbed. Once cooked, remove from heat, fluff with a fork, and set aside.

    Sauté the Vegetables: In a large skillet or frying pan, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it turns translucent and soft. Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld.

      Add Peppers and Corn: Incorporate the diced red bell pepper and the corn into the skillet. Stir the mixture well and cook for around 5 minutes, or until the bell pepper is tender and the corn is heated through.

        Spice it Up: Sprinkle in the ground cumin, smoked paprika, chili powder, along with salt and pepper to taste. Mix everything thoroughly to ensure the spices evenly coat the sautéed vegetables.

          Combine Quinoa and Beans: Gently fold in the cooked quinoa and the drained black beans, stirring until everything is well combined. Continue cooking the mixture for an additional 2-3 minutes to allow it to heat through.

            Finish with Lime: Remove the skillet from heat, and drizzle the fresh lime juice over the entire mixture. Toss gently to incorporate the lime juice throughout the medley.

              Garnish and Serve: Serve the warm quinoa and black bean medley immediately, garnished with freshly chopped cilantro and optional avocado slices for an extra creamy texture.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4

                  - Presentation Tips: For an attractive presentation, serve the medley in a large bowl and sprinkle with additional cilantro on top. Consider adding a lime wedge on the side for a pop of color and an extra squeeze of flavor.