Description
This one pan Mexican quinoa has a spicy, cheesy taste—without the cheese! It’s a super easy, healthy and gluten free vegan-friendly weeknight meal that is under 300 calories!
Ingredients
- 2 teaspoons Olive Oil
- 1 cup Red Pepper Finely Chopped
- ½ cups Onion, finely chopped
- 1 Tablespoon Fresh Garlic, Minced
- 1-⅓ cup Reduced Sodium Vegetable Broth
- 1 cup Frozen Corn Kernels
- ⅔ cups Salsa Of Choice
- ⅔ cups Chickpeas, Drained And Rinsed
- ½ cups Black Beans, Drained And Rinsed
- ½ cups Nutritional Yeast
- ½ Tablespoons Ground Cumin
- ¼ teaspoons Salt
- Pepper
- 1 cup Quinoa, Uncooked
- Cilantro For Garnish
Preparation
Preheat oven to 350ºF.
Heat the oil in a 12-inch saute pan on medium heat. Add pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
Into the pan, add broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well. Stir in quinoa until all grains are incorporated into the liquid. Bring the mixture to a boil.
Once boiling, cover pan and place it into the oven. Cook until quinoa has absorbed all of the liquid, about 40–45 minutes.
Garnish with cilantro and devour.
