Southwest Vegan Quinoa and Black Bean
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 onion chopped
- pepper to taste
- 1 tsp cumin
- 1 1/2 tsp garlic minced
- 3/4 cup quinoa uncooked
- 1 1/2 cups vegetable broth
- 1/4 tsp cayenne pepper
- 1 tbsp lime juice
- 1 can chickpeas (or corn) drained and rinsed (i use chickpeas to decrease carbs and gmo's)
- 2-15oz cans black beans drained and rinsed
- 1/2 cup fresh cilantro chopped
- 1 ripe avocado diced
- 1/2 tsp salt to taste
- Carbohydrate 36.3162076895803 g
- Cholesterol 0 mg
- Fat 10.0711590151569 g
- Fiber 7.07359688483844 g
- Protein 7.49070803032337 g
- Saturated Fat 1.39148590151557 g
- Serving Size 1 1 Serving (214g)
- Sodium 217.255420454772 mg
- Sugar 29.2426108047419 g
- Trans Fat 0.683283522729766 g
- Calories 257 calories
As a busy mom, I'm always looking for healthy and delicious recipes that I can make quickly and easily. This Southwest Vegan Quinoa and Black Bean recipe is perfect for those busy weeknights when I don't have a lot of time to cook. It's packed with flavor and nutrients, and it's so easy to make. I love that it's a one-pot dish, so there's less cleanup involved. And best of all, it's a vegan recipe, so it's perfect for my plant-based diet.
I often make this recipe on Sundays and then eat it throughout the week for lunch or dinner. It's also a great recipe to take to work or school for a healthy and satisfying meal. I like to top my quinoa with avocado, but you can also add other toppings like salsa, sour cream, or cheese. No matter how you serve it, this Southwest Vegan Quinoa and Black Bean recipe is sure to please everyone at your table.
Step-by-step
- Rinse quinoa in a strainer.
- Heat a couple tablespoons of Vegetable broth in a large nonstick saucepan. Stir in chopped onion and garlic. Cook for a few minutes until onion is soft.
- Add quinoa and the rest of the vegetable broth to the pan. Add cumin, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 20 min.
- Stir in lime juice and chickpeas. Heat for approx 5 more minutes until chickpeas are hot.
- Finally, stir in black beans and cilantro. Top with avocado.
- Serve hot or cold. Store leftovers in the refrigerator.
