Description
A collection of vegan and gluten-free recipes perfect for Thanksgiving.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped vegetables (carrots, bell peppers, zucchini)
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, sauté chopped vegetables until tender.
- Add black beans, cumin, paprika, salt, and pepper to the skillet.
- Mix cooked quinoa with the vegetable and bean mixture.
- Garnish with fresh cilantro before serving.
Notes
- This dish can be made ahead of time.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan gluten free thanksgiving recipes