Black Beans and Quinoa with Shredded Vegetables

Name: Black Beans and Quinoa with Shredded Vegetables
Ingredients: 1 medium-size yellow squash, shredded; 1 medium-size zucchini, shredded; 1 teaspoon dried basil; 3 scallions, minced; 2 cups vegetable broth or water; 2 cups vegetable broth or water; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 2 tablespoons minced fresh basil or Italian parsley; 2 tablespoons minced fresh basil or Italian parsley; 2 large garlic cloves, minced; 1 large carrot, peeled and shredded; 1 cup uncooked quinoa, rinsed and drained; 2 teaspoons grated fresh ginger; 1 tablespoon olive oil or ¼ cup water; 1 small red onion, shredded; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The vegetables in this quick and colorful skillet dish can be shredded in a food processor using the shredding disk or with a box grater.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small red onion

Vegan
Gluten-free

Method

Heat the oil or water in a large skillet over medium heat. Add the onion, carrot, garlic, and ginger and sauté until the vegetables begin to soften, about 3 minutes. Add the quinoa, broth, and salt and pepper to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.
Stir in the zucchini, yellow squash, scallions, dried basil, a