Dairy-Free Egyptian Breakfast Bowl with Quinoa and Black Beans

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive Oil
• 0.5 medium Red Onion
• 1 Bell Pepper
• 1 Zucchini
• 15 ounces Black Beans
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.25 teaspoon Turmeric
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water
• 0.25 cup Fresh Parsley

Instructions

1. 1Rinse the 1 cup of Quinoa under cold water. Place the rinsed quinoa and 2 cups of Water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Let it stand, covered, off the heat for 5 minutes.
2. 2While the quinoa cooks, heat the 2 tablespoons of Olive Oil in a large 10-12 inch skillet over medium heat (350°F / 175°C).
3. 3Add the 0.5 medium Red Onion, 1 Bell Pepper, and 1 Zucchini to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still have a little bite.
4. 4Stir in the 15 ounces of Black Beans, 1 teaspoon Cumin, 0.5 teaspoon Paprika, 0.25 teaspoon Turmeric, 0.75 teaspoon Salt, and 0.5 teaspoon Black Pepper. Cook for 5 minutes more, stirring frequently, until the beans are heated through and the spices are fragrant.
5. 5In a small bowl, whisk together the 0.25 cup Tahini, 2 tablespoons Lemon Juice, and 2 tablespoons Water until the dressing is smooth and creamy. If it's too thick, add a tiny bit more water, a teaspoon at a time.
6. 6Fluff the cooked quinoa with a fork. Divide the 1 cup of cooked Quinoa among four bowls.
7. 7Spoon the spiced vegetables and black beans mixture over the quinoa in each bowl.
8. 8Drizzle the tahini dressing over the top of each bowl and garnish with the 0.25 cup of Fresh Parsley.

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