Sometimes you just need QUICK and EASY.
It's week #10 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. This one isn't a recipe I found online, but one I came up with on the fly, when I needed to make dinner but wasn't in the mood to go to the store or spend much time in the kitchen. I threw together some ingredients I had on hand and came up with this dish, which is simple, yet hearty and delicious!
What I like about this recipe (besides the fact that it's healthy):
- It's a great option for a quick and easy weeknight dinner.
- The leftovers can be easily reheated for lunches.
- Fresh salsa, avocado, and cilantro give it a fresh taste.
- Did I mention that it's quick and easy? :) That gives it HUGE points in my book.
What I ended up using/doing:
- Cook one package dry quinoa (14-oz) stove-top in a large pot, according to package instructions. (Note: You can simply use water, or you can use vegetable broth and/or some diced onions for added flavor.)
- Once the quinoa is cooked (which doesn't take long), add two cans of beans (whatever you like), drained and rinsed. I used a can of black beans and a can of chili beans, both drained of their juice and rinsed with water.
- Add one 12-oz "steamer" package of frozen corn, cooked in the microwave according to package directions.
- Mix the quinoa, beans, and corn well in the large pot. Add salt and pepper to taste, as well as any other seasonings you like. (Cumin, chili powder, or Cajun seasoning are some options.)
- Scoop the mixture onto plates.
- Garnish with fresh avocado, cilantro, and salsa (I used store-bought fresh salsa, which can be found in the produce section).
- Serve with a few corn chips (in moderation) for a little crunch, if you wish.
This post was originally published on March 8, 2018.