Ingredients
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For the filling:
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1 cup uncooked white quinoa
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2 cups water or vegetable broth
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1/2 cup dry black beans, rinsed and drained
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1 tsp olive oil
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1 onion, chopped
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1 bell pepper, diced
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1 clove garlic, minced
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2 tbsp tomato paste
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1 tsp cumin powder
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1 tsp chili powder (optional)
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1 can full-fat coconut milk (400 ml)
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Salt and pepper to taste
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For the toppings:
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1 avocado, sliced or cubed
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1/2 cup frozen corn kernels
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1/4 cup chopped fresh cilantro
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Juice from half a lime
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Optional toppings: sour cream, shredded cheese, hot sauce
Directions
Sub-title: A hearty and satisfying vegan bowl packed with protein, fiber, and delicious Brazilian flavors!
Description: This easy one-pot meal features quinoa, black beans, and coconut milk cooked together until creamy and flavorful. It’s perfect for Meatless Monday or any night of the week!
Ingredients:
For the filling:
1 cup uncooked white quinoa
2 cups water or vegetable broth
1/2 cup dry black beans, rinsed and drained
1 tsp olive oil
1 onion, chopped
1 bell pepper, diced
1 clove garlic, minced
2 tbsp tomato paste
1 tsp cumin powder
1 tsp chili powder (optional)
1 can full-fat coconut milk (400 ml)
Salt and pepper to taste
For the toppings:
1 avocado, sliced or cubed
1/2 cup frozen corn kernels
1/4 cup chopped fresh cilantro
Juice from half a lime
Optional toppings: sour cream, shredded cheese, hot sauce
Instructions:
1. Rinse and drain the quinoa in a fine-mesh sieve. Shake well to remove excess water. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
3. Stir in the tomato paste and cook for another minute.
4. Pour in the water or vegetable broth, increase the heat to high, and bring to a boil. Add the quinoa, beans, cumin, chili powder (if using), and salt. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from heat.
5. Using an immersion blender, puree the contents of the pot until smooth. Alternatively, transfer the mixture to a regular blender and pulse until desired consistency is reached. Return the mixture to the pot.
6. Stir in the coconut milk and reheat over low heat if desired. Season with salt and pepper to taste.
Serving suggestions:
Divide the quinoa and bean mixture among four serving bowls. Top each bowl with a generous portion of avocado, corn kernels, and cilantro. Squeeze the juice of half a lime over each serving. Sprinkle with additional salt and pepper, if desired. Serve immediately.
Alternatively, you can prepare the filling ahead of time and store it in an airtight container in the fridge for up to 3 days. Simply reheat the filling before adding it to your serving bowls.
Steps
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1
Done
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Rinse and drain the quinoa in a fine-mesh sieve. Shake well to remove excess water. Set aside. |
|
2
Done
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In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes. |
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3
Done
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Stir in the tomato paste and cook for another minute. |
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4
Done
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Pour in the water or vegetable broth, increase the heat to high, and bring to a boil. Add the quinoa, beans, cumin, chili powder (if using), and salt. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from heat. |
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5
Done
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Using an immersion blender, puree the contents of the pot until smooth. Alternatively, transfer the mixture to a regular blender and pulse until desired consistency is reached. Return the mixture to the pot. |
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6
Done
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Stir in the coconut milk and reheat over low heat if desired. Season with salt and pepper to taste. |
