Sonoran Garden Inspired Warm Bean Grain Bowls

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 can black beans, drained
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground sumac
• 1 cup cherry tomatoes, chopped
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Simmer the quinoa in vegetable broth until the quinoa is tender.
2. Heat the olive oil in a skillet. Cook the onion, garlic, and ground sumac until fragrant.
3. Add the black beans and cherry tomatoes to the skillet. Cook until the beans and vegetables are hot.
4. Stir the lemon juice into the black beans and season with salt and black pepper.
5. Spoon the beans and vegetables over the quinoa. Finish with the mint and serve hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.