Quinoa and Black Bean Stir-Fry with Spinach and Bell Peppers

This vibrant dish combines the earthy flavors of black beans with the freshness of spinach and bell peppers, all tossed with protein-rich quinoa. With a hint of garlic and a touch of tomato purée, it creates a satisfying meal that's both nutritious and delicious. Perfect for a wholesome lunch or dinner, this recipe is vegetarian, gluten-free, and packed with fiber.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can black beans, rinsed and drained
• 1 cup spinach, chopped
• 1 bell pepper, diced (any color)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup tomato purée
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: spices like cumin or paprika for extra flavor

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
4. Add the diced bell pepper and sauté for another 3-4 minutes until softened.
5. Stir in the black beans, cooked quinoa, and spinach. Cook until spinach wilts, about 2 minutes.
6. Add the tomato purée, stirring to combine. Season with salt, pepper, and optional spices to taste.
7. Cook for an additional 2-3 minutes until heated through. Serve warm.