This vegan and allergy-friendly (dairy-free, gluten-free, etc) one-dish dinner has amazing flavor and tons of nutrients. Ready in under a half hour, it's a perfect weeknight meal.
Prep your black beans and garlic, and measure out your quinoa and vegetable stock. Heat a heavy pan over medium heat.
Once the pan is heated, add oil. Once the oil is shimmering, add garlic and let sit for 15 seconds before adding the quinoa. Stir and let the quinoa toast for 2-3 minutes.
1 tablespoon oil, 3 cloves garlic, 1 cup quinoa
Add the vegetable stock, salsa, black beans, chili powder, and cumin, then stir to mix. Bring to a boil then cover and reduce to a bare simmer.
1 cup vegetable stock, 16 ounces jar salsa, 1 can black beans, 2 teaspoons chili powder, 1 teaspoon cumin
Cook for 20 minutes, until all liquid is absorbed. Remove from heat and add corn, then stir the corn in.
1 cup frozen corn
While the corn is heating, chop your tomatoes and avocado. Add the tomatoes, avocado, and lime juice and stir to combine. Serve immediately.
For a chunky salsa alternative, you can substitute canned diced tomatoes. To keep it flavorful, add some chopped fresh green chiles, extra lime juice, cilantro, and garlic. While salsa adds a bright pop, this option is still delicious!
For more tips and tricks, be sure to read the full article above.