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Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn

 
by Danielle Prestejohn, Fitness and Nutrition Expert

 
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I've mentioned on my blog before about my love of Applegate Farms Southwestern Chicken. Well in an effort to recreate it for all my vegetarian friends I thought I would come up with a Southwestern inspired dish, still packed with protein.

I've been loving quinoa lately as an extra protein boost to my meals. Little fun fact: It is the only grain that is actually a complete protein. Also it is 100% gluten free. Winner in my book! Here's what you'll need...

DSCN2472

Ingredients: 

  • 1 cup dry quinoa

  • 2 cups gluten free low sodium vegetable broth

  • 1 15 oz can organic black beans

  • 1 15 oz can diced tomatoes

  • 1 orange bell pepper

  • 1 yellow bell pepper

  • 1 tsp. chili powder

  • 1 tsp. paprika

  • Red pepper flakes to taste

Directions: 
  1. In a saucepan bring the dry quinoa and vegetable broth to a boil.

  2. Once it begins to boil, set your heat to low, cover and cook about 20 minutes until all of the liquid is absorbed.

  3. While the quinoa is cooking, dice your bell peppers and saute them in a skillet over medium-low heat until tender.

  4. Once the quinoa has cooked fluff with a fork and return to the low heat.

  5. Add in the diced tomatoes, cooked peppers, and rinsed black beans, mix together and simmer over low heat.

  6. Add in your seasonings and let simmer until warm and ready to serve.

Makes 4 servings
DSCN2473
What's your favorite vegetarian recipe?




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