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A hearty dish featuring seasonal vegetables and spices, perfect for chilly evenings, offering comfort and joy in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Grains
  • 2 cups seasonal vegetables (like carrots, zucchini, and bell peppers) Chopped into bite-sized pieces.
  • 1 cup cooked quinoa or rice Can substitute with barley or couscous.
  • 1 can (15 oz) black beans Drained and rinsed.
Spices and Oils
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 teaspoon cumin Adds warmth.
  • 1 teaspoon smoked paprika For a smoky flavor.
  • to taste salt and pepper Adjust accordingly.
Garnish
  • to taste Fresh herbs (like cilantro or parsley) For garnish.

Method
 

Preparation
  1. Wash and chop your seasonal vegetables into bite-sized pieces.
Cooking
  1. In a skillet, heat the olive oil over medium heat.
  2. Add the chopped vegetables and sauté for about 5–7 minutes until tender.
  3. Incorporate the cooked quinoa or rice along with the black beans and mix gently.
  4. Sprinkle in the cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste.
  5. Allow to simmer on low heat for about 10 minutes to meld flavors.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. This dish can also be made a day in advance for gatherings.