One Pot Mexican Quinoa Vegan
Add quinoa jalapeno bell pepper zucchini black beans tomatoes corn chili powder cumin salt broth and stir together.
One pot mexican quinoa vegan. 1 teaspoon chili powder. Heat olive oil in a large skillet over medium heat. 1 145 oz can fire roasted diced tomatoes. In a large non stick pot over mediumhigh heat add onion garlic and jalapeno add splashes of water every so often so nothing sticks.
Ingredients 1 small red onion chopped 3 cloves of garlic minced 2 bell peppers chopped i used an orange and a red one 1 cup quinoa uncooked and pre rinsed 1 12 cup vegetable broth 3 cups canned diced tomatoes 1 15 oz can black beans drained and rinsed 2 cups frozen corn 1 tablespoon paprika. 1 15 ounce can black beans drained and rinsed. Add the veggie broth quinoa seasonings black beans and fire roasted tomatoes to the pot and mix. Then add all the spices and cook for another 2 minutes.
Course dinner gluten free vegan dinner main course vegan dinner. 1 cup vegetable broth. Cook for about 5 minutes. 1 tablespoon olive oil.
Turn down to a simmer cover and allow to cook until quinoa is cooked through around 20 minutes. Bring to a boil. Bring to a boil then cover and reduce heat to low. In a large saute pan heat a bit of oil over low medium heat and saute the diced onions and minced garlic together until fragrant.
2 cloves garlic minced. Plus though they are optional you can top it off with avocado pumpkin seeds and scallions. In a pot over medium heat saute onions garlic and bell peppers in a bit of oil. For this recipe you will need an onion bell peppers spices cumin and coriander garlic uncooked quinoa black beans corn tomatoes water or vegetable broth and cilantro.
100 plant based oil free gluten free and makes a lot of servings. Cover with a lid bring to a boil then reduce to a simmer. Vegan one pot mexican quinoa gluten free oil free savory flavorful 15 minute dinner thats delicious and healthy. 1 cup corn kernels frozen canned or roasted.