Summertime calls for lots of different cuisine and most especially, Mexican! In this vegan, one dish meal, you get your grains, your veggies, your protein and little bit of spice! Not to mention, who doesn't love how aesthetically pleasing stop light peppers are on a table spread? Whip these up in minutes for you, your family or a crowd! Enjoy!
2 cups of tri color quinoa / 4 cups cooked
1/2 cup of chopped white onion
2 tbsp avocado oil
1 15 oz can of organic black beans
1/2 tbsp of garlic power
1 tsp of paprika
1 tsp of salt
1 tsp or curry powder
1 tsp of thyme
1 tsp of ground cumin
6 bell peppers
Directions:
Pre heat your oven to 350 degrees. Then, start by preparing your quinoa according to the package instructions. Next, in a medium skillet, toss in and sauté the onion in the avocado oil and then sprinkle in the seasonings, quinoa and black beans, give it a stir and then cook on medium heat for 10 minutes. Lastly, stuff your peppers and bake them at 350 degrees for 30 minutes. Then, enjoy!
Comments