Description
A collection of recipes designed for the 21 Day Daniel Fast, focusing on plant-based meals.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed
- 1 cup corn, frozen or fresh
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, corn, black beans, cumin, chili powder, and salt. Stir and cook for 5 minutes.
- Fluff the quinoa with a fork and mix it with the vegetable mixture.
- Serve warm, garnished with fresh cilantro.
Notes
- Adjust seasoning as per your taste.
- You can add other vegetables like zucchini or spinach.
- This recipe can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: 21 day daniel fast recipes, vegan recipes, healthy eating