I’m really trying to incorporate more plant-based meals in our home and since I SUCK at meal planning (seriously, I need help), before I left work I thought about what I had in the pantry to make for dinner.
I haven’t cooked with quinoa for a long time so I knew that would be my base. I always have canned veggies of some sort on hand along with a multitude of spices so I knew I was throwing it all together to make tonight’s meal!
Follow the steps below for the process, but you pretty much throw it all together in a pot and cook it – approx 20-25 minutes total.
PSA: If you’re looking for super fancy pics please go find a dedicated food blogger cuz this is what you’re gonna get on my blog lol
But can you believe I didn’t have any avocado left to eat with this? A shame I tell ya, a flippin shame.
Sauté 1 small red onion. I used half a jar of Litehouse FreezeDried red onions.
Add 3 cloves of garlic. I used 3 half teaspoons of Derlea organic minced garlic – sauté for a couple of mins.
Add 1 cup of quinoa. I used a box of President’s Choice organic quinoa (225g).
Add 2 cups of organic vegetable broth. I always buy the Pacific 4 pack single serve – they are already measured.
Stir in 1 can of diced tomatoes.
Stir in 1 can of organic corn.
Stir in 1 can of organic black beans.
Add 1 tablespoon of organic paprika.
Add 1/2 tablespoon of cumin.
Cover and cook for approx 20-25 mins until quinoa is cooked and liquid is evaporated. Stir occasionally.
Stir in organic baby spinach – I used a couple of handfuls. Then season with salt and pepper to taste.
Add a lil crunch with some tortilla chips!
There are many additional ingredients you can add in for different variations:
- Bell peppers
- Sweet potatoes (roasted)
- Green onions
And there you could also add garnishes such as: lime juice, sour cream, or other sauces.
But never forget avocado like I did! Haha