As a long-time vegetarian, I’m always on the hunt for new protein-packed meals to satiate my ever-ravenous appetite. When I became a vegetarian at 16, it seemed like I got the “Where are you going to get your protein?” talk every other day from my parents. 16-year-old me was not about to back down and start eating meat again. I had to find meals that would satisfy me and please my parents. I turned to the ultimate treasure chest of vegetarian recipes: Pinterest. The site opened my eyes to the beautiful world of quinoa. It seems to be all I eat now. Glorious quinoa is a protein-filled grain grown in the Andes of South America. Over the last three years, I’ve made a plethora of quinoa recipes. A personal favorite of mine is the “One Pan Mexican Quinoa" from damndelicious.net. I feel like I make this every other week because it hits the mark on all the necessary Mexican food flavors. It has the beans, the tomatoes and a sprinkle of cheesiness, if you so desire. The first time I ever ate it may or may not have been a bit of a spiritual experience. I’m so thankful for Chungah for creating this glorious meal.
Ingredients:
1 tablespoon olive oil 2 cloves garlic, minced 1 jalapeño, minced 1 cup quinoa, rinsed 1 1/2 cups vegetable broth 1 (15-ounce) can of fire-roasted tomatoes 1 (15-ounce) can of black beans 1 cup corn kernels, frozen, canned or roasted 1 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper, to taste 2 tablespoons of lime juice, or the juice of one lime Avocado (optional) Cheese (optional) Cilantro for garnish (optional) Tortilla (optional) Serves: 4Directions:
To start, toss the olive oil in a big pot or deep pan and heat it briefly at medium to high
