Name: 35 Vegan Thanksgiving Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) diced tomatoes, undrained; 1 cup corn kernels; 1 red bell pepper, chopped; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for garnish

Instructions

Rinse the quinoa under cold water until it runs clear. Drain well.
Add the vegetable broth to the quinoa in a large saucepan and bring to a boil over high heat.
Reduce heat to low, cover, and simmer for about 15 minutes or until all broth is absorbed and quinoa is tender.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Add minced garlic, ground cumin, and smoked paprika to the skillet. Cook for an additional minute until fragrant.
Stir in black beans, diced tomatoes with their juices, corn kernels, and chopped red bell pepper. Cook for about 5-7 minutes until heated through.
Add cooked quinoa to the skillet and mix well to combine all ingredients. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes to allow flavors to meld together.
Serve hot, garnished with fresh cilantro and lime wedges.

Ingredients

Instructions

Nutrition Facts