An easy, plant-based, oil-free dinner or portable lunch made in 35 minutes. Garnish with your favorites and enjoy!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE QUINOA:
- 1 cup Dried quinoa
- 1 Small onion, chopped
- 2 cups Vegetables soup
- FOR THE BEANS:
- 1 Medium onion, chopped
- 2 Jalapenos, diced, or less to taste
- 2 cloves minced garlic
- 1 tbsp Dried oregano
- 1-½ cup Italian diced tomatoes
- 1 cup Vegetables soup
- 1 box (size 15 oz) kidney beans, drained and rinsed
- 1 box (size 15 oz) black beans, drained and rinsed
- ½ bunches Cilantro, chopped
- 4 Sliced green onions (green parts)
- 1 Avocado, sliced, for garnish (optional)
- Salsa, for serving (optional)
- 1 Lime, cut into wedges, for serving (optional)
Preparation
For the quinoa:
Heat a skillet over medium heat and add the onions and rinsed quinoa. Stir until onions begin to brown, 5 minutes. Add broth. Cover and simmer until liquid is absorbed (15 minutes). Leave the lid on the pan until ready to use.
For the beans:
Heat a skillet over medium heat and add the onions and jalapenos. Sauté for about 3 minutes until the onions become translucent. Add the garlic and oregano and sauté for another 30 seconds to coat everything. Reduce the heat and add the tomatoes, broth, beans and cilantro. Simmer beans until liquid is absorbed by about half, 15 minutes.
Season with salt and pepper and add the shallots. Remove from fire. Add the quinoa.
Garnish with additional cilantro, sliced avocado and serve with salsa and lime wedges.
