If you know me, you’ll know that I don’t consider myself a good cook. I struggle sometimes in coming up with easy to make dishes that the whole family will enjoy. So when I found this vegan one pan Mexican quinoa recipe on Facebook the other day it looked easy enough to make so I thought I’d give it a try. Let me tell you it was the best vegan dish I have ever made. Actually it’s the only vegan dish I have ever made…lol! (Side note, we are not vegan but I do try to cook healthy and watch portions and all that good stuff) I was just amazed at how good this recipe turned out and even more amazed and happily surprised that my family loved it. So I thought I’d share it with you.
I’ve listed the ingredients and included a video below for you to watch (video not my own, it was on Facebook and Youtube). But I have to warn you, you may want to double up on the ingredients because you will definitely want seconds! 🙂
- 1 – 1 1/2 cup of onions
- Jalapeños (I didn’t have any so I used about 1 cup of chopped green bell pepper)
- 1 can of corn
- 1 can of black beans
- 1 can of fire-roasted diced tomatoes
- 3/4 cup of Quinoa
- 1/2 tsp cumin
- 1 tsp chili powder (I used 1/2 tsp)
- 1 cup vegetable broth
- chopped cilantro to sprinkle on top
- chopped green onion to sprinkle on top
- Salt and pepper to taste (optional)
Instructions: In a large skillet sauté the onion and jalapeños (or bell pepper) in olive oil then add corn, beans, diced tomatoes, quinoa, cumin, chili powder and vegetable broth. Stir then cover and simmer on low for about 20 minutes or until liquid has evaporated. Watch closely so that it doesn’t burn or stick to the skillet.
Once the liquid is gone, stir and serve in a bowl and top with cilantro and/or green onions, lime juice and avocado. Bon Appétit!