Vegan Mexican Quinoa Recipe
Ingredients:
1 tbsp. olive oil
2 cloves minced garlic
1 c. quinoa (rinsed)
1 c. vegetable broth
15 oz. can of black beans (rinsed and drained)
15 oz. can diced tomatoes
1 can corn
1 tsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 small sweet potato (diced and roasted)
1 onion (diced)
1 green pepper (diced)
Saute garlic, onion, and pepper in the olive oil in a medium sized pot until slightly browned. Add all other ingredients to the pot and simmer for about 20 minutes until quinoa is fully cooked. This recipe is great for meal prepping because it reheats really well and you can even bag it and freeze for up to 2 months. Enjoy and let me know what you think below!
