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I was visiting some friends in New Mexico this winter and they happen to be very experienced vegan cooks. I myself am not a vegan and was amazed at the possibilities and deliciousness of their varied diet! I was so inspired by their cooking that someone gave me a veggie/vegan cookbook! I hadn’t eaten this good in a while! I managed to get a few recipes from them including my favorite below. I have made it while camping 3 times since, each time improving on the other. It is very easy to make and takes little time.
I hope it amazes your taste buds as much as it did mine and my daughters!! She ate it all up, plus extras!
Vegan southwestern quinoa burro
1 cup of quinoa
2 cups vegetable broth
1 cup cooked black beans or red kidney beans
½ tsp minced garlic
½ cup nutritional yeast
Sea salt and fresh ground black pepper
* I like to add a few cut up veggies such as onion, red pepper, spinach, broccoli when it comes time to add the beans.
½ cup salsa
1/8 cup water
1 tbsp non-dairy mayo
1 tsp cumin
1 tsp pure maple syrup
½ tsp lime juice
¼ tsp chili powder blend
2 tortillias (optional)
Avocado for garnish
1. Add dry quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, simmer until tender (15 minutes). Add remaining ingredients (not sauce stuff), cover and heat on low until beans are warmed through. Add more water if necessary to keep quinoa from sticking.
2. Make the sauce. Add sauce ingredients together and blend until smooth. (blending is not really needed though)