Description
A collection of recipes designed for the 21 Day Daniel Fast, focusing on plant-based ingredients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 lime, juiced
- 1 tsp cumin
- Salt and pepper to taste
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 or until liquid is absorbed.
- Fluff quinoa with a fork and let cool.
- In a large bowl, mix black beans, corn, bell pepper, and avocado.
- Add cooked quinoa to the bowl.
- Drizzle lime juice, cumin, salt, and pepper over the mixture.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- This dish is suitable for the Daniel Fast.
- Adjust spices according to your taste.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: 21 day daniel fast recipes, plant-based recipes, healthy fast recipes