One-pan mexican quinoa.
August 31, 2014
Gone are the days of my hopes for a Chipotle to open up shop in Winnipeg, and really, I should know better. Instead, grab a 12" pan, and hold your breath while you frightfully remove that avocado pit with a dull-ass knife. The directions are painfully simple, and this only takes about 20 minutes to cook up.. did I just waste some internet?
3 cloves garlic, chopped
1 tbsp oil
1 small onion
1 cup quinoa
1 cup vegetable broth
1-19 oz can diced tomatoes
1-14 oz can black beans
1 small can of corn
Diced jalapenos, pickled or fresh
3 tsp taco seasoning or to taste (I make my own and jar it)
(Optional - sour cream, cashew cream, cilantro, etc. to top)
In your pan, heat up the oil and add your garlic. Then. Add everything else in, except for the avocado. Bring to a gentle boil, and let simmer for 20-25 minutes or until the quinoa is finished.
Really, that's that. Top with your avocado and anything else you fancy.
Labels: adaptable, adaptable recipe, adaptable vegan recipes, easy vegan recipe, mexican quinoa, quick vegan recipe, vegan burrito, vegan mexican quinoa, vegan quinoa meals, vegan taco, vegan tex mex