Vegan Recipe From Cooking for Peanuts
I am not a vegan, but this Mexican quinoa recipe from Cooking for Peanuts is amazing!
VEGAN RECIPE FROM COOKING FOR PEANUTS
Vegan Mexican Quinoa Bake
- 1 cup quinoa
- 1 can of black beans
- 1/2 teaspoon ground cumin
- 1 cup sweet corn kernels, canned or frozen
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 can fire-roasted tomatoes (14.5 ounces)
- 2 cups vegetable broth
- salt and freshly ground black pepper, to taste
- 2 limes, for serving
- 2 tablespoons fresh chopped cilantro, for garnish (optional)
- Firstly, preheat your oven to 425°F.
- Next, rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear. Transfer the quinoa to a 2-quart casserole dish.
- Then, add the remaining ingredients through vegetable broth: Add black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth.
- Stir to combine until the quinoa is fully submerged in the vegetable broth.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and stir the ingredients to submerge the quinoa. Add more vegetable broth sparingly if the mix seems dry.
- Bake uncovered for an additional 15 minutes, or until the quinoa is fully cooked.
- Lastly, season the dish before serving with salt and black pepper. Then serve with a squeeze of fresh lime juice and garnish with cilantro.
This vegan Mexican quinoa bake makes 4 servings and contains 289 calories per serving. It also has 3.5g of fat, 0mg of cholesterol, 111mg of sodium, 52.9g of carbs, and 12.7g of fiber. It also contains 9.4g of fiber and 6.1g of sugar.
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