Ingredients
Equipment
Method
- Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for about 5 minutes until softened.
- Add the rinsed kidney beans to the skillet with bell peppers, and stir in the harissa paste. Cook for another 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
- In a large mixing bowl, combine fluffed quinoa, sautéed kidney beans, bell peppers, and fresh arugula. Toss gently to mix. If desired, let sit for 5 minutes to allow flavors to meld.
- Serve in bowls, garnished with fresh mint leaves and a sprinkle of sesame seeds. Enjoy your colorful, nutritious plate!
Nutrition
Notes
This dish is adaptable! Swap the kidney beans for chickpeas or any other legume you prefer.
Experiment with different vegetables, like chopped kale or spinach, to enhance the flavors and nutrients further.
Any leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.
Enjoy this healthy meal as a light lunch or a fulfilling dinner!
Experiment with different vegetables, like chopped kale or spinach, to enhance the flavors and nutrients further.
Any leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.
Enjoy this healthy meal as a light lunch or a fulfilling dinner!