One of the easiest meals I’ve made in a long time; the toughest part of prep was chopping an onion! This is fast and has a really good, mild flavor–maybe even too mild. It has a very mild Southwest flavor that my kids really enjoy. Some people might prefer to splash some hot sauce or cayenne on the finished product.
This recipe is from Julieanna Hever’s Complete Idiot’s Guide to Plant-Based Nutrition.
- 2 small yellow onions, chopped
- 4 garlic cloves, minced
- ½ cup vegetable broth
- 1 cup dry quinoa
- 2 (15-oz) cans pinto (or black) beans, drained and rinsed
- 2 cup water
- 1 tsp cumin
- 1 cup frozen corn kernels, thawed
- ½ cup chopped fresh cilantro
- salt and pepper to taste
- In a medium pot over medium heat, saute onion and garlic in the ¼ cup vegetable broth until onions are translucent, about 5 minutes.
- Add quinoa, beans, water, cumin, salt and pepper.
- Bring to a boil then lower heat and simmer for 20 minutes, stirring frequently until all liquid is absorbed.
- Stir in corn and cilantro and heat through.