Hello everyone, it’s been a whirlwind weekend of food, family and fun time with my boy (he was back from school for Thanksgiving). That being said I had quite a case of the Monday’s this morning, and was in need of a pick me up before heading back out to work tonight.
Enter this little bowl of goodness.
I don’t care what my brother says, meatless Monday has never looked better, and after a weekend filled with junk some real food was exactly what I needed. Originally posted on Annie’s Eats this easy one pot meal has become a quick favorite of the girls in our family (the boy’s still aren’t huge on the meatless meals). A few little tweaks on the original recipe to suite our taste’s and there’s dinner (plus a few lunches on the side).
Makes 4 dinner sized portions, plus some for leftovers
4 cloves garlic, minced
4 jalapenos, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups GF veggie broth (we use Kitchen basic)
1 can (1½ cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
1/3 cup chopped fresh cilantro
1 lime juiced
1-2 avocado’s for topping
Saute garlic and jalapenos in a large flat bottom skillet with a bit of olive oil. Add in the quinoa, veggie broth, beans, diced tomatoes, corn and stir to combine. Slowly bring to a boil then reduce to a simmer. Let that go for 20-30 minutes (until all the broth cooks in). Turn off the heat, stir in cilantro and lime juice.
Top with sliced avocado, and enjoy 🙂
What do you do for meatless Monday?