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Vegetable and Bean Quinoa Medley

A vibrant and nutritious dish filled with roasted vegetables, hearty beans, and nutty quinoa, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable and Base Ingredients
  • 2 tbsp olive oil Essential for sautéing and adds richness.
  • 1 medium red onion Provides sweetness when caramelized.
  • 2 cloves garlic Adds a fragrant and savory punch.
  • 1 cup dry rice and quinoa medley Nutritious base rich in protein.
  • 3 cups water Necessary for cooking the grains.
Protein and Flavor Enhancers
  • 1 can black beans Increases protein content.
  • 1 cup corn Provides sweetness and crunch.
  • 2 medium Roma tomatoes Adds freshness and color.
  • 1 medium yellow bell pepper Contributes sweetness.
  • 1 small serrano chile Optional for heat.
  • 1 tbsp cumin Introduces earthy flavor.
  • 1 tsp kosher salt Enhances flavors.
  • 1 tsp freshly ground black pepper Adds warmth.
  • 1/4 cup fresh cilantro Provides a refreshing finish.
  • 2 tbsp fresh lime juice Brightens up the dish.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat and sauté diced red onion for 5-7 minutes until softened.
  2. Add minced garlic and cook for about 1 minute until fragrant.
  3. Stir in the rice and quinoa, toasting for about 30 seconds until slightly fragrant.
  4. Add 3 cups of water, reduce heat to low, cover, and cook for 10-15 minutes or until grains are tender.
  5. Check at 10 minutes, stirring, and continue to cook if needed until fully cooked.
Combining Ingredients
  1. Once the grains are tender, add black beans, corn, diced tomatoes, diced yellow bell pepper, optional serrano chile, and cumin.
  2. Stir to combine and adjust seasoning with salt, pepper, cilantro, and lime juice to taste.
  3. Serve warm, at room temperature, or chilled.

Notes

Avoid overcooking the grains; check for doneness early for a fluffy consistency. Use low-sodium beans to control sodium levels.