YOUR SOLIN GENERATED RECIPE
Smoky Ham and Quinoa Skillet
Sautéed lean ham and fluffy quinoa tossed with earthy black beans and vibrant bell peppers for a smoky, protein-packed skillet meal.
INGREDIENTS
6 oz lean smoked ham
0.5 cup cooked quinoa
0.5 cup black beans
1 tsp olive oil
0.5 cup red bell pepper
0.25 cup red onion
1 cup fresh spinach
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced ham to the skillet and sauté for 4 minutes until the edges are golden and slightly crispy.
Stir in the diced red onion and bell peppers, cooking for 3 minutes until they begin to soften.
Add the cooked quinoa and rinsed black beans to the pan, stirring well to combine with the ham and vegetables.
Season the mixture with smoked paprika, garlic powder, sea salt, and black pepper, then cook for 2 minutes to allow the flavors to meld.
Fold in the fresh spinach and stir continuously for 1 minute until the leaves are just wilted.
Remove the skillet from the heat and serve immediately while hot.