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Ingredients:
SOUTHWEST QUINOA |
Serves- 4 |
1 tablespoon EVOO |
1 cup quinoa |
1 small white onion diced |
2 cloves garlic, minced |
1 teaspoon cumin |
1 teaspoon coriander |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1 can black beans, drained and rinsed |
1 cup frozen corn |
2 tablespoons cilantro, chopped |
LENTIL TACO MEAT |
Serves 6-8 |
1 bag brown lentils |
1 medium chopped onion |
3 cloves garlic, minced |
1 teaspoon oil |
2 tablespoons chili powder |
4 teaspoon ground cumin |
2 teaspoon oregano |
6 cup water |
4 veggie bouillon cubes |
1 can chopped tomatoes |
BOWL PREPARATION |
Southwest Quinoa |
Lentil Taco Meat |
Pico de gallo |
Hummus |
Raw kale or spinach |
Curt’s hot sauce |
Directions:
- Southwest Quinoa
- Heat EVOO, quinoa, diced onion, garlic and spices on medium heat until fragrant (about 3-5 min). Add 2 cups of water and cook until all water has evaporated (about 20 min on stove or 1 min in pressure cooker at full pressure). Fold in black beans and corn when still warm!
- Lentil Taco Meat
- Add all ingredients to pot and cook about 30 minutes. Can place all in crock pot on high and cook for 8-12 hours.
- Bowl Preparation
- Fill half the bowl with Southwest Quinoa and half the bowl with lentil taco meat. Place a handful of freshly chopped kale or spinach on one side and 2 heaping spoonfuls of pico de gallo on the other side. Place your favorite hummus on top and dash with your favorite Curt’s hot sauce!
- Use the quinoa as a base for meals throughout the week! Top with dressing, warm up, eat cold, fold in some cherry tomatoes, top with your favorite salsa or vegetable!
- Use the lentil taco meat as base in tacos, top on sweet potatoes, or as a main dish served with avocado. Top with salsa, pico de gallo, non-dairy cream cheese and fresh cilantro!
- Note
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
See more vegan recipes from Liz Gary | |
Course: | Dinner |
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