Description
Gluten Free, Vegan
The perfect weeknight dinner, this quinoa is ready in 20 minutes and all you have to do is dump your ingredients into the pan and let the oven do all the work. It brings together the flavors from your favorite bowl of chili in a vegetarian friendly way.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10oz) can fire roasted diced tomatoes (do NOT drain)
- 1/2 cup diced yellow onion
- 1 tablespoon diced jalapenos
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Optional: hot sauce to taste
- Optional: cayenne pepper, salt, black pepper to taste
Instructions
- Add onion, garlic, and jalapenos to a large pan over medium heat and saute until fragrant (1-2 minutes).
- Add remaining ingredients, stir to combine, bring to a boil.
- Once boiling, reduce to a simmer, cover, and let cook for 15-20 minutes (check after 15), quinoa should be fluffy and broth should be absorbed.
- Remove heat and let sit for 5 minutes.
- Fluff with a fork, serve!
- Optional: top with guacamole or, plain greek yogurt, and serve with tortilla chips or wraps!
Notes
You can make this as spicy as you want by adding hot sauce and/or cayenne, so it can be made to please all palates! If adding hot sauce, I recommend adding after it is cooked and stirring it in.
Recently I have loved mixing in a cup or two of arugula to this recipe once it is done cooking. Great way to add some greens!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup