VEGETARIAN QUINOA MEXICAN DINNER

We are doing a throwback here. Circa 2014 this Vegetarian Quinoa Mexican Dinner recipe initially got here to VeggieBalance. Wow. wherein has the time long past …critically?!

This 12 months, I’ve decided we're going to convey returned some original recipes returned to the forefront and deliver a number of them new life. it's far insane to appearance returned and notice how a whole lot VB has grown the past four years!

VEGETARIAN QUINOA MEXICAN DINNER

This is loopy. I’ve been contributing to this website for 4 years. With 370+ recipes and thousands and thousands of extra followers, I’m so thankful for all of you.

Easy, short and healthy dinners is what we want. We’ve had some interesting weeks at some stage in the holidays.

INGREDIENTS:

• 1 Tablespoon olive oil
• 1 cup yellow onion, chopped
• 2 Tablespoons minced garlic
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 2 Tablespoons tomato paste
• 1 (14oz) can black beans, rinsed
• 2 Tablespoons chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1 cup dried quinoa, rinsed
• 1 lime, juiced
• 2 cups water
• 4 oz pepper jack or cheddar cheese (or dairy-free alternative / omit entirely)

INSTRUCTIONS:

1. Preheat oven to 375 degrees F
2. In a 9x13 casserole pan, drizzle olive oil, onion, garlic, green pepper and red pepper. Mix together. Bake 10 minutes.
3. Add tomato paste, black beans, chili powder, cumin, paprika, oregano, cayenne pepper, black pepper, salt, quinoa, lime juice and water. Cover pan with aluminum foil.
4. Bake 30-35 minutes, or until quinoa is cooked and fluffy.
5. Sprinkle with cheese. Bake for 5 minutes, or until cheese is melted.

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