This is a super easy vegan recipe to include quinoa into your diet with tantalising Mexican flavours. The quinoa cooks directly in the oven, so you don’t have to worry about boiling or prepping it first. If you have a stove-top-to-oven dish (like this gorgeous Le Creuset one), then this is a one-pot-wonder meal.
– serves 4
1 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup quinoa
796 ml can diced tomatoes
– with liquid
½ cup water
2 Tbsp nutritional yeast (optional)
1 Tbsp tomato paste or sauce
1 tsp cumin
1 tsp oregano
½ tsp chili powder
(more if you like things spicy)
Salt & freshly ground pepper
540 ml can black beans, rinsed and drained
311 g can corn kernels, with liquid
3 cups baby spinach
Preheat oven to 180° C
Heat 1 Tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat and transfer to oven-safe casserole dish if not already using one.
Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste (or tomato sauce) and spices. Season with salt and pepper and stir to combine.
Cover and place in oven and set timer for 30 minutes. Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
Return to oven with lid and set timer for another 30 minutes. Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
This is good straight-up, but pretty darn amazing topped with a dollop of vegan sour cream, diced avocado, and fresh cilantro.
Thank you to Angela from ‘Vegangela’.
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