I LOVE this recipe! I’m a big fan of any recipe that involves throwing the ingredients together and walking away for awhile. I get to do that for this recipe, so sign me up!! The most effort required for this one is the effort it takes to rinse the beans and quinoa (I’m still confident there is no actual GOOD way to rinse quinoa). If you really want a quick dinner, skip measuring the spices and just add a packet of taco seasoning! Anyway this stuff makes great tacos, burritos, taco salads, or just served on its own. I tend to just throw it on a bed of greens to round out the dish. Sometimes I top it with some homemade vegan queso when I’m feeling fancy 😉
- 1 cup quinoa (dry)
- 1 1/2 cups frozen corn (or one can)
- 1 can black beans
- 2 cups water
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tsp red chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp cayenne (I always add more because I like it SPICY)
Drain and rinse beans.
Add all ingredients together in a pan. Stir well to mix in spices.
Cook on high until water begins to boil. Once boiling, turn down heat to low and cover.
Walk away and let it do its thing! Quinoa should be cooked in about 15 minutes. You can tell it is done when all of the water is absorbed and the little white circley things are separating from the quinoa. If there is still water in pan or quinoa is crunchy, it needs more time to cook.
Fluff it up a bit, and serve it any way that you like!