ounces of black beans, drained and rinsed
3 cloves peeled and chopped garlic
1 cup frozen corn kernels
¾ cup uncooked quinoa
¼ teaspoon cayenne pepper
1 ½ cups vegetable broth
Pepper and salt to taste
1 teaspoon ground cumin
Directions
In a medium saucepan, warm the oil on a medium flame. Add the garlic and onion, and sauté until just browned.
Mix the quinoa in the same saucepan, and then pour the vegetable broth over the mixture. Season with pepper, cumin, salt and cayenne pepper then boil the mixture. Reduce heat and simmer covered for 20 minutes.
Sir in the frozen corn, then simmer for five additional minutes until the mixture is heated through. Add the cilantro and black beans then serve.
Lemon and Spinach Quinoa Bake
Ingredients
3 cups vegetable broth
2 tablespoons nutritional yeast
1 cup quinoa
¼ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon fresh lemon zest
2 teaspoons egg replacer
4 tablespoons of water
1 cup tofu sour cream
1 medium onion, diced
1 pound spinach leaves
2 cloves garlic, minced
¼ teaspoon red-pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
Directions
Boil the quinoa and vegetable broth. Let simmer for 20 minutes or until fluffy.
Preheat the oven to 350 degrees, and then brush a ceramic baking dish with olive oil.
Whisk the water and egg replacer together in a large bowl then set aside.
In a medium pan, heat one tablespoon of olive oil. Add the garlic and onion and sauté for eight minutes.
Add the rosemary, red-pepper flakes, spinach and thyme. Sauté until wilted, then transfer it to the egg mixture.
Add the sour cream, pepper, nutritional yeast, lemon zest and quinoa to the spinach mixture. Stir until combined, then pour into the prepared dish and bake for 60 minutes. Let cool before slicing, then serve warm.
Quinoa-Gnocchi Potato Salad
Ingredients
for Salad
½ cup quinoa
¼ cup fresh dill
500 grams vegan gnocchi
1/3 cup green onions, sliced
2 cups green beans
Ingredients
for Dressing
1/3 cup extra-virgin olive oil
¼ teaspoon salt
1 tablespoon vegan mayonnaise
1 minced garlic clove
1 tablespoon Dijon mustard
Directions
Whisk together the dressing Ingredients
in a large bowl, then set aside.
Bring the quinoa to a boil, then simmer covered for 20 minutes.
In a separate pot, boil the gnocchi for 2 to 3 minutes. Drain the gnocchi using a slotted spoon and add them to the bowl containing the dressing.
In the same water used to boil the gnocchi, cook the green beans for about 5 minutes until they are tender yet crisp. Drain the beans then mix them with the gnocchi and dressing.
Add the cooked quinoa, then top with the dill and green onions and serve.
Quinoa Salad with Black and White Beans
Ingredients for Salad
1/3 cup quinoa
¼ chopped fresh cilantro
1 can black beans, rinsed and drained
1 seeded and minced jalapeno pepper
¼ cup diced red onion
1 can rinsed and drained navy beans
1 cup diced cucumbers
Ingredients for Dressing
¼ cup vegetable or olive oil
¼ teaspoon pepper
2 tablespoons lime juice
¼ teaspoon salt
1 tablespoon apple cider vinegar
½ teaspoon dried oregano
1 clove garlic, minced
1 teaspoon ground coriander
1 teaspoon chili powder
Directions
Cook the quinoa for about 12 minutes or until tender in boiling salted water. Drain, rinse and set aside.
In a separate large bowl, whisk together the dressing ingredients.
Add the remaining salad Ingredients and the quinoa. Toss and serve.
Quinoa Chili
Ingredients
1 cup corn kernels
1 cup quinoa
Salt and pepper to taste
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