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Sautéing vegetables is a crucial step in crafting a delicious one-pan quinoa and black bean stir-fry. The right technique not only enhances the flavor but also ensures that each vegetable retains its texture, providing a delightful crunch in every bite. Begin by using a large skillet or wok over medium-high heat, adding a splash of olive oil. The oil should be shimmering but not smoking, which indicates that it’s hot enough to sear the veggies without causing them to steam.

One-Pan Quinoa and Black Bean Stir-Fry

Discover a delicious and versatile meal with this One-Pan Quinoa and Black Bean Stir-Fry. This vibrant dish combines nutty quinoa and hearty black beans, making it a nutritious choice packed with protein and fiber. Perfect for busy weeknights, it can be customized with your favorite veggies and spices. Plus, it’s a breeze to prepare and clean up! Enjoy a quick, satisfying, and wholesome meal in just one pan. Perfect for families and anyone seeking a healthy lifestyle.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), chopped into bite-sized pieces

1 medium zucchini, diced into small cubes

1 carrot, peeled and diced

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

1 cup corn (can be fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, roughly chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until all the liquid has been absorbed. Once done, remove from heat and allow it to sit covered for 5 minutes to steam. Fluff the quinoa gently with a fork.

    Sauté Vegetables: While the quinoa cooks, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely diced onion and sauté for approximately 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and continue to cook for another minute until it's fragrant.

      Add More Veggies: Incorporate the chopped bell pepper, diced zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet remain slightly crisp.

        Combine Ingredients: Add the cooked quinoa, black beans, corn, ground cumin, smoked paprika, salt, and pepper to the skillet. Mix everything thoroughly and let it cook for an additional 3-5 minutes. This allows the ingredients to warm through and the flavors to meld beautifully.

          Serve: Taste the stir-fry and adjust seasoning, adding more salt or pepper if needed. Remove the skillet from the heat and garnish with freshly chopped cilantro. Serve the dish warm, accompanied by lime wedges for an extra splash of citrusy brightness.

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

              - Presentation Tips: For an attractive presentation, serve the stir-fry in shallow bowls and garnish generously with cilantro. Arrange lime wedges around the bowl for color and easy access.