I LOVE QUINOA. I try to eat it several times a week since it is a complete protein, and I eat mostly vegan so it is challenging to get complete proteins in my diet. I’ve also had people tell me that they wish they liked quinoa, but it doesn’t have enough flavor. Well, look no further, because this recipe definitely is packed with flavor and should please vegans and meateaters alike.
I found this easy quinoa recipe with a southwestern twist on Pinterest from fitnessmagazine.com and added a little flair of my own (beans, avocado, crunchy chips, and spice) to make this a hearty vegan meal! You can also serve it as a side dish. It’s super quick and easy to make, so I give it 5 stars. (The only thing I had trouble with was the can opener, but that’s not unusual for me.)
Quinoa beauty shot from fitnessmagazine.com. (Mine didn’t look this pretty.)
Servings: 6 servings, 2/3 cup each…so it’s really like 3-4 servings in our household.
Prep: 30 mins
Total: 45 mins
1 cup quinoa, toasted then rinsed
1/4 cup pepitas, toasted
2 teaspoons EVOO
1 medium white onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced (or use 2 tsp from a jar of minced garlic)
1 14-ounce can reduced-sodium vegetable broth or water (you can use 50/50 if you want less sodium or run out of broth)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
Juice of 1 lime
1 can black beans, rinsed
1 avocado, diced
Dash of pepper, to taste
Dash of Tabasco, to taste
Handful of crushed tortilla chips (optional)
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. Set aside.
2. Toast pepitas in the same skilled for 3-5 minutes, then set aside.
3. Heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until softened, about 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
4. Add toasted pepitas, cilantro, scallions, lime juice, and beans, to the quinoa; mix gently and fluff with a fork.
5. Top with 1/2 diced avocado for some extra calories and healthy fat. Add Tabasco, pepper, and tortilla chips to taste.
The Result: A complete, tasty vegan meal and plenty of leftovers! I wonder what this would taste like in a burrito…
My take on this delicious quinoa dish.