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Southwest Beans & Quinoa Bowls

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Level: Easy

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Description

An easy, plant-based, oil free dinner or portable lunch done in 35 minutes. Top with your favorites and eat up!

Ingredients

  • FOR THE QUINOA:
  • 1 cup Dried Quinoa
  • 1  Small Onion, Chopped
  • 2 cups Vegetable Broth
  • FOR THE BEANS:
  • 1  Medium Onion, Chopped
  • 2  Jalapenos, Diced, Or Less As Desired
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dried Oregano
  • 1-½ cup Diced Plum Tomatoes
  • 1 cup Vegetable Broth
  • 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • ½ bunches Cilantro, Chopped
  • 4  Scallions Sliced (green Parts)
  • 1  Avocado, Sliced, For Topping (optional)
  • Salsa, To Serve (optional)
  • 1  Lime, Cut In Wedges, To Serve (optional)

Preparation

For the quinoa:
Heat a pan to medium and add onions and rinsed quinoa. Toss until onions start to brown, 5 minutes. Add broth. Cover and simmer until the liquid is absorbed (15 minutes). Leave the lid on the pot until ready to use.

For the beans:
Heat a pan to medium and add onions and jalapenos. Sauté for about 3 minutes until onions become translucent. Add garlic and oregano and sauté for an additional 30 seconds to coat everything. Reduce heat and add tomatoes, broth, beans and cilantro. Allow beans to simmer until the liquid is absorbed by about half, 15 minutes.

Season with salt and pepper and add the scallions. Take off heat. Add the quinoa.

Garnish with additional cilantro, sliced avocado and serve with salsa and lime wedges.

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