Today’s recipe is something that I have been wanting to make for months! I’ve had this recipe in my head just bopping around in there taking up precious space for too long now, so here it is!! I got inspiration for this Mexican Spiced Quinoa from my original recipe for Vegan Quinoa and Black Bean Stuffed Bell Peppers but I didn’t want the stuffed pepper part or the black beans. So I threw those to the wind, switched up some ingredients and was left with this ~delicious~ quinoa dish! And it’s vegan! Whoop whoop!!
What you’ll need:
-2 tablespoons olive oil
-1 10 oz package fresh spinach
-4 cans diced tomatoes (with juices)
-3 tablespoons nutritional yeast
-1 teaspoon Tajín Clásico
-1/4 teaspoon paprika
-1/2 teaspoon red pepper flakes
-2 teaspoons garlic powder
-1 1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/2 teaspoon chili powder
-2 cups (1 16oz bag) uncooked quinoa
-3 cups water
Heat olive oil in a large pot. Add the spinach and canned tomatoes with their juices and bring to a simmer.
Add in all the spices to the simmering sauce and stir to combine. Add in the 2 cups uncooked quinoa and the 3 cups water. Stir to combine again.
Bring to boil then reduce to a simmer. Cover with lid but leave the lid tipped so the steam can escape – let cook for about 15 minutes. Uncover and finish cooking, stirring occasionally, until the quinoa is done and any excess liquid is evaporated.
Serve immediately, or chill overnight and serve warmed up the following day!
Thank you guys so much for reading!! I hope you enjoy!!