Vegan Mexican Quinoa Dish
A easy one pot Vegan Mexican Quinoa Dish can be a main meal or a side dish.
Ingredients
- 1 Cup Quinoa Cleaned
- 1 1/2 Cup Water
- 1 28oz. Can Diced Tomatoes
- 1 Cup Mixed color Bell Peppers Diced.
- 1/2 Tbsp Onion Powder Or 1/2 of a fresh onion.
- 1 1/2 Tbsp Minced Garlic
- 1 15oz. Can Black Beans
- 1 Cup Corn Or 1 15oz. Can of Corn, drained.
- 1/3 Cup Black Olives Sliced.
- 1 Tbsp Olive Oil
- Salt and Pepper to taste.
- Fresh Cilantro to Garnish.
- Sliced Avocado to Garnish
Instructions
- Clean and dice a multi color mix of sweet bell peppers of your choice. I used a mix of orange, yellow, and red peppers.
- If using fresh onion, clean and dice a half of it.
- Saute the diced peppers and onions in a medium sized sauce pan with olive oil for about 5 minutes. If you are using onion powder instead, that will be added later.
- Drain and rinse the black beans, then add to the pot.
- If you are using the canned corn, drain before adding to the pot.
- Next add the quinoa, 1 1/2 cups water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, black olives, salt and pepper.
- Place the sauce pan on medium high heat and bring to boil.
- Once it is at a boil, turn down heat to medium low and cover.
- Let simmer for 1/2 hour.
- You will notice the liquid has evaporated and the dish should be nice and thick, if there is still too much liquid, continue cooking to reduce the liquid.
- Remove from heat and serve while hot.
- Compliment the dish, by serving with some sliced avocado, cilantro, a dollop of aioli, and tortilla chips!