Name: Quinoa Mexican Dinner
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Cuisine: mexican
Ingredients: 1 tbsp olive oil (for drizzling); 1 cup yellow onions (chopped); 2 tbsp garlic minced (finely chopped); 1 cup red bell pepper (chopped); 1 cup green bell pepper (chopped); 2 tbsp tomato paste; 1 can black beans (rinsed); 2 tbsp chili powder; 1 tsp cumin powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 0.5 tsp cayenne pepper; 0.5 tsp black pepper; 0.25 tsp sea salt; 1 cup white quinoa (rinsed); 2 tbsp lime juice (freshly squeezed); 2 cup water; 4 oz vegan cheddar shreds (dairy-free alternative)

Instructions

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1

Preheat your oven to 375 degrees F.
2

In a 9x13 casserole pan, combine olive oil (1 tbsp), yellow onions (1 cup), garlic minced (2 tbsp), red bell pepper (1 cup), and green bell pepper (1 cup). Bake for 10 minutes.
3

Stir in tomato paste (2 tbsp), black beans (1 can), chili powder (2 tbsp), cumin powder (1 tsp), smoked paprika (0.5 tsp), dried oregano (0.5 tsp), cayenne pepper (0.5 tsp), black pepper (0.5 tsp), sea salt (0.25 tsp), white quinoa (1 cup), lime juice (2 tbsp), and water (2 cup). Mix thoroughly and cover the pan tightly with aluminum foil.
4

Bake for 30 to 35 minutes, or until the quinoa is cooked through and fluffy.
5

Uncover the pan, sprinkle with vegan cheddar shreds (4 oz), and bake for an additional 5 minutes until the cheese is melted.