Vegan Mexican Quinoa Dish
This 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 Fresh, frozen, or 1- 15oz. can of corn, drained.
- 1/3 Cup Olives Black or green olives, sliced.
- 1 Tbsp Oil I have used either olive or avocado oil.
- Salt and Pepper to taste.
Garnish
- Fresh Cilantro
- Sliced Avocado
- Vegan Sour Cream
- Vegan Shredded Cheese
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.
- Saute the diced peppers and onions (if using fresh onion) in a medium sized sauce pan with oil for about 5 minutes.
- Drain and rinse the black beans, then add to the sauteed vegetables.
- Add the corn to the sauteed vegetables (If using canned corn, drain before adding).
- Next add the quinoa, water, canned tomatoes, onion powder (if not using fresh onion), garlic, 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 about a 30 minutes.
- You will notice the liquid has evaporated and the dish should be nice and thick, if there is still too much liquid, continue cooking.
- Remove from heat and serve hot.
- Compliment the dish, by serving with some sliced avocado, fresh cilantro, a dollop of aioli or vegan sour cream, vegan shredded cheese and tortilla chips!