Mexican Quinoa
This one-pan Mexican quinoa is a hearty vegan dinner packed with black beans, peas, and bell pepper in a smoky tomato-cumin sauce. It comes together in about 35 minutes for a protein-rich, satisfying weeknight meal.
Ingredients
- 1 cup quinoa
- 1 red onion
- 2 cloves garlic
- 1 bell pepper
- 1 cup black beans or kidney beans
- ½ cup peas fresh or frozen
- 4 tbsp tomato paste
- 1 chili pepper
- green onion for garnish
- lemon juice, for serving
- ground cumin to taste
- salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. Add it to a pot with 2 cups of water, season with salt, and cook for 15-20 minutes.
- Chop the onion and mince the garlic. Fry them in a hot pan with a little olive oil.
- Once translucent, add the sliced chili pepper, tomato paste, and chopped bell pepper.
- Season with cumin, salt, and black pepper, then fry for about 5 minutes.
- Add the cooked quinoa, beans, and peas. Mix to combine, then fry for another 2-3 minutes. Adjust the seasoning to taste.
- Serve topped with green onion and a squeeze of lemon juice.
Notes
Rinse the quinoa first to remove the bitter saponins, and add the lemon juice right before serving for the freshest flavor. Leftovers keep well in the fridge for up to 3 days.