Hello everyone, Jess here. Happy Meatless Monday to you!
Tonight I wanted to share about a recent vegan dish I tried, adapted from this Damn Delicious recipe. It’s a pretty flexible recipe, but the important part is mixing the uncooked quinoa in sequence so that everything comes out lovely and delicious in the end.
These were the basic ingredients I went with:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tiny frozen summer CSA jalapeños, minced and de-seeded
- 1 cup uncooked quinoa
- 1 cup vegetable broth (Preferably homemade – I found the shiitake mushroom stem, onion stub and cilantro stem version to be good in this dish!)
- 1 1/2 cups prepped black beans (or 1 can works too)
- 2 tomatoes, diced
- 2 cups corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons lime juice
- 2 cubes cilantro pesto
Please ignore the panko in this pic, it was an ingredient from another dish I was testing.
Heat the olive oil over medium heat before tossing in your onion and garlic.
Look at those lovely colors!
Once the onion begins to become translucent, toss everything else in except the avocado and lime juice (toss them together and set aside).Let this dish come to a boil and then reduce heat after about 20 minutes.
Stir occasionally and say hooray! If your quinoa isn’t quite done after the 20 minute mark, you can turn off the heat and let it stand for a bit. Toss in the limed avocado cubes and you’ve got a nutrient packed delish dish!