Mexican Quinoa: The Easiest Plant-Based Meal You’ll Make This Week! #oilfree #vegan

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and high in protein, while canned beans save time and money.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is usually cheaper.

Dice one onion and sauté it for 3-4 minutes in a pot without oil, using vegetable broth if it sticks.

Add 3 cloves of minced garlic and 2 cups of chopped cabbage to the pot and sauté for a few minutes.

Add 1 tsp oregano, 1 tsp paprika, 1 tsp smoked paprika, and 1 tsp cumin to the pot and sauté for a few minutes to soften the cabbage.

Add 1 can of rinsed and drained black beans, 1 cup of rinsed raw quinoa, 1 cup of fire roasted corn, 1.5 cups of salsa, and 2.5 cups of low sodium vegetable broth to the pot.

Stir the mixture and cover the pot, cooking for about 20 minutes total, checking at 10 minutes and stirring.

While the quinoa is cooking, prepare the sour cream by blending 1/2 cup almonds, 1 tbsp lemon juice, 1 tbsp vinegar, 1 tsp miso, and 4 tbsp water until smooth.

After the quinoa is cooked, add cracked pepper and let it cool for a few minutes.

Garnish the dish with fresh cilantro and slices of jalapeño before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary