Quinoa, beans, and veggies come together with Mexican spices to create this delicious meatless recipe!
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1cup uncooked quinoarinsed and drained
1Tbsp olive oil
1/4green bell pepperchopped
1/4red or yellow bell pepperchopped
1 1/4cups tomato sauce(see Notes)
2tsp chili powder
1 tsp apple cider vinegar
2handfulsfresh spinach (about two packed cups)chopped
2 cups cooked beans(I use one cup of black beans and one cup of pinto beans)
1/2 - 1 tsp sea saltto taste
Begin by cooking the quinoa according to your package directions.
Heat the olive oil in a pan and add in the onion, bell peppers, garlic, and a good sprinkle of salt.
Cook until the veggies have softened, about five minutes.
Pour in the tomato sauce (I use a combination of one cup Pomi strained tomatoes (which is really thick) and 1/4 cup of water). Otherwise, just add in 1 1/4 cups of tomato sauce. See Notes for more details.
Stir in the spices, vinegar, spinach, beans, and cooked quinoa.
Mix everything and cook until the spinach has wilted down.
Salt to taste and sprinkle the chopped scallions over the top for serving.
Nutrition facts based on using black beans. WW SmartPoints: 10