In my opinion, quinoa is the perfect food: complete protein, complex carbs, fibre, vitamins and minerals. No wonder the Inca warriors ate quinoa before going into battle and NASA is considering it as a primary crop for long-term space travel. The flavours in this recipe are insane and it’s one seriously tasty meal designed to be made in just one skillet and take less than 25 minutes from start to finish.
- 1 ¼ cups white quinoa
- 2+ cups vegetable broth
- 3 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1 (7 oz / 190 ml) can chipotles in adobo
- 1 (15 oz / 400 ml) can pinto beans
- 1 cup fresh or frozen corn
- Salt to taste
- 2 small corn tortillas
- ¼ cup fresh cilantro
- 4 green onions
- 2 limes
- 1 avocado (optional)
- ½ cup vegan queso* (see sidebar recipe)
Grab a large skillet and throw in jalapeño and garlic. Cook for about 3 minutes to soften. Add quinoa and toast for 30 – 60 seconds. Add 2 cups vegetable broth. Stir, cover and simmer over medium heat.
Finely chop 1/4 – ½ cup of the canned chipotle peppers (4 – 8 peppers). Add to skillet along with 1 – 2 Tbsp. of the adobo sauce from the can.
Add 1 cup corn kernels, pinto beans (drained and rinsed) and salt if desired. Stir, cover and simmer for 20 minutes. Stir often and add more broth if mixture dries out.
Once cooked, add a handful of chopped cilantro, a few chopped green onions, corn tortillas cut into thin strips and a squeeze of lime juice. Drizzle with queso and add slices of avocado.
Nutrition facts per serving: Calories 583; protein 24 g; fat 22 g; carbs 83 g.
Soak 1/3 cup of raw cashews for 30 – 90 minutes to soften before blending.
- 1/3 cup soaked cashews
- 1/3 cup water
- 2 Tbsp. nutritional yeast
- ¼ tsp. smoked paprika
- Pinch of turmeric
Drain cashews and add to blender with all other ingredients. Blend until smooth.