Monday, June 29, 2015

Zucchini, Black Bean & Quinoa Skillet

Ingredients

1 tablespoon Coconut Oil 

1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced red bell pepper 
1 cup corn
1 can Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
1 cup cooked Quinoa 






Directions


Cook Quinoa according to package directions. 
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, corn & undrained tomatoes. Increase heat and bring to a boil. Add quinoa; stir well. Cover; remove from heat and let stand 7-10 minutes or until liquid is absorbed. 

Note: I added some red pepper flakes to my bowl to spice it up a bit and I highly recommend it. You can also melt cheese over top but I left it out because I have slowing cutting back on my dairy intake :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...