AuthorSelina RoseCategoryMains & SidesDifficultyBeginnerA versatile staple that can easily be turned into different variations of the same dish. Mix and match vegetables and spice combinations for new creations
Cook quinoa in chicken or vegetable broth, according to regular cooking time.
Heat coconut oil in a wok pan at medium heat.
Add chopped onion and garlic and sauté until tender. Add chopped zucchini and asparagus and sauté until cooked but still firm (3-5 minutes).
Add cooked black beans and quinoa to the wok and stir until combined.
Season with salt, pepper, and oregano.
Cut cherry tomatoes in half and add to the pan along with olives. Stir to combine.
Add broth as needed to keep mixture from burning.
Place spinach on top of mixture and cover with a large lid.
Turn off heat and let stand for 2-3 minutes until spinach wilts. Stir to combine.
Remove from heat and drizzle with olive oil. Stir to combine.
Ingredients
Directions
Cook quinoa in chicken or vegetable broth, according to regular cooking time.
Heat coconut oil in a wok pan at medium heat.
Add chopped onion and garlic and sauté until tender. Add chopped zucchini and asparagus and sauté until cooked but still firm (3-5 minutes).
Add cooked black beans and quinoa to the wok and stir until combined.
Season with salt, pepper, and oregano.
Cut cherry tomatoes in half and add to the pan along with olives. Stir to combine.
Add broth as needed to keep mixture from burning.
Place spinach on top of mixture and cover with a large lid.
Turn off heat and let stand for 2-3 minutes until spinach wilts. Stir to combine.
Remove from heat and drizzle with olive oil. Stir to combine.
