It’s one of those crazy busy nights. We all have them, I have lots of them. So when I’m able to make a pretty simple and quick dinner which only takes a few steps to do then letting it simmer and do it’s magic makes me happy. It makes my nights much more relaxing knowing that dinner isn’t going to be a chaotic mess.
This skillet is so simple you just cook the shallots and garlic, toss in the rest of the ingredients and let it simmer about 40 minutes and you got yourself dinner and even maybe a couple more dinners throughout the week. Give it a try. Nothing to lose, just an extra hour of bath time or reading time for mama {or daddy}.
To begin, add olive oil in a large skillet over medium heat. Once it’s hot add in the minced shallots and garlic. Let that cook about 2 minutes, until fragrant.
Next, add in the dry quinoa, vegetable stock, black beans, frozen corn, green bell peppers and chickpeas.
Then, add the chili powder, onion and garlic powder and cumin. Then season with salt and pepper, to taste.
Bring everything to a boil; then cover, reduce heat to low and simmer until quinoa is cooked through, about 40 minutes.
Add in lime juice. Stir in diced avocado, and fresh cilantro. Then serve immediately.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 1 tablespoon Extra Virgin Olive Oil
- 2 Shallot minced
- 3 Cloves Garlic minced
- 1 cup Dry Quinoa rinsed
- 1 cup Vegetable Stock
- 1 can Black Beans drained and rinsed
- 1 cup Corn frozen
- 1 cup Green Bell Pepper chopped
- 1 cup Chickpeas rinsed and drained
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- Sea Salt to taste
- Ground Black Pepper to taste
- 1 Avocado peeled and diced
- 1 Lime juiced
- Fresh Cilantro garnish
Ingredients
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- To begin, add olive oil in a large skillet over medium heat. Once it’s hot add in the minced shallots and garlic. Let that cook about 2 minutes, until fragrant.
- Next, add in the dry quinoa, vegetable stock, black beans, frozen corn, green bell peppers, and chickpeas.
- Then, add the chili powder, onion and garlic powder and cumin. Then season with salt and pepper, to taste.
- Bring everything to a boil; then cover, reduce heat to low and simmer until quinoa is cooked through, about 40 minutes. Add in lime juice.
- Stir in diced avocado, and fresh cilantro. Then serve immediately.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
