One-pot vegan tex-mex quinoa casserole
This vegan tex-mex quinoa casserole is ready in only 30 minutes, all in one pot. Perfect for those busy days!
Ingredients
- 1 yellow onion minced
- 3 garlic cloves minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup fair-trade quinoa uncooked
- 2 cups vegetable broth
- 2 fresh organic tomatoes diced
- 1 cup frozen corn
- 1 cup black beans cooked and drained
- Toppings: green onion fresh cilantro, cherry tomatoes, avocado sour cream
Instructions
- In a large pot on medium-high heat, soften the onion in a little bit of olive oil. Add the garlic and the spices and cook for 2 minutes.
- Add the quinoa, the broth, the diced tomato, the corn and the beans and bring to a boil. Lower the heat, cover and let simmer until all the liquid is absorbed and the quinoa tender, about 20 minutes.
- Meanwhile, prepare the avocado sour cream.
- Divide the quinoa into four bowls, top with green onion, cilantro, cherry tomatoes and a few tablespoons of sour cream.
Notes
Reheats really well, simply add the toppings right before serving.
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