Description
Healthy and satisfying recipes for a bariatric-friendly Thanksgiving meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped vegetables (bell peppers, zucchini, carrots)
- 1 can black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, sauté chopped vegetables until tender.
- Add black beans, cumin, paprika, salt, and pepper to the skillet.
- Mix in the cooked quinoa and stir until combined.
- Garnish with fresh herbs before serving.
Notes
- Adjust vegetables based on your preference.
- Make ahead and reheat for convenience.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: bariatric thanksgiving recipes