Hearty Protein Quinoa Bowl

Rinse 1 cup of quinoa thoroughly under cold water.

In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.

While the quinoa is cooking, heat 1 tbsp of olive oil in a skillet over medium heat. Add 1 diced red onion and 2 cloves of minced garlic and sauté for 3 minutes or until fragrant.

Add 1 cup of chopped bell peppers (any color), 1 cup of diced zucchini and saute for another 5 minutes until tender.

Stir in 1 can (15 ounces) of drained and rinsed black beans, 1 cup of cooked edamame, 1/2 tsp of cumin, 1/4 tsp of smoked paprika and 1/4 tsp salt. Heat through for 2 minutes.

Fluff the cooked quinoa with a fork and add it to the skillet with the vegetables and beans. Stir to combine.

Divide the mixture into bowls, and top with 2 tbsp of chopped fresh cilantro and a dollop of greek yogurt. Serve immediately.