This J Alexander Nutritional Information recipe is a great way to get your daily dose of nutrition without having to go overboard. It's easy to prep and cook, and the end result is a meal that packs a punch of flavor and nutrition. This dish is a great choice for lunch or dinner, and the ingredients are readily available at your local grocery store.
Ingredients
- 1 cup uncooked quinoa
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 zucchini, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup feta cheese, crumbled
Instructions
- In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is soft, about 5 minutes. Add the bell pepper, mushrooms, zucchini, chili powder, cumin, smoked paprika and salt and cook until the vegetables are tender, about 5 minutes.
- Stir in the black beans, tomatoes, cooked quinoa and cilantro and cook until heated through, about 5 minutes.
- Garnish with feta cheese and cilantro, if desired.
This J Alexander Nutritional Information meal is a great way to get your daily dose of nutrition without having to sacrifice flavor. The ingredients are all readily available and the dish is easy to prep and cook. It's a great choice for lunch or dinner, and the end result is a meal that packs a punch of flavor and nutrition. Enjoy!
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J Alexander Nutritional Information
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