Vegans get asked a lot of times where they get the required protein intake. It’s been a common misconception that vegans don’t get enough protein mainly because they don’t eat meat. When I hear or read such statements, I readily think that they must not have heard of ‘quinoa’. Quinoa is high in protein, as well as gluten free! It’s also quite versatile as it can be cooked with savory or sweet, can be eaten for breakfast, lunch or dinner. I’m a personal fan of quinoa and this recipe is my favorite. I like the burst of flavors, especially the cilantro (coriander) and hit of lime (or lemon). It’s also filling yet won’t make you bloated even if you eat a little more than your share! Haha… Okay, enough of this and let’s start cooking!! And eating!
- 1 tbsp olive oil
- 1½ cups quinoa (white)
- ½ cup red onion, minced
- 3-5 cloves of garlic, finely chopped
- ½ large red or orange bell pepper, minced
- 2 large tomatoes, chopped
- 2 medium green chillies, sliced.
- 1 cup kidney beans (cooked) - I prefer using dry kidney beans and boiling it than the canned one
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups water
- ½ cup cilantro or coriander (fresh), chopped
- 1 cup cucumber, diced
- 1 avocado, diced
- ⅓ cup freshly squeezed lime juice
- salt and pepper to taste
- Heat olive oil on medium heat.
- Saute the garlic, half of the onions and ⅓ of the bell pepper for 3-4 minutes.
- Add the quinoa.
- Stir in the green chilies, sliced tomatoes, kidney beans, chili powder, cumin and a cup of water.
- Bring the pot to boil then reduce the heat to medium low.
- Cook for approximately 15 minutes or until the liquid has been absorbed. (Tip: If this is your first time cooking quinoa, try to taste it and check if it's soft. If all the liquid has been absorbed and the quinoa is still hard, add a little water let it simmer until the quinoa has absorbed it)
- Remove from heat and let it sit for around 10 minutes.
- Fluff it with a fork to cool down a little.
- Add the remaining onion and pepper.
- Add the cilantro or coriander.
- Add the sliced cucumber and avocado.
- Toss gently. Add freshly squeezed lime or lemon juice for more flavor and also to prevent the avocado from getting brown.
- Add some salt and pepper to taste.
- Tip: You want to serve this warm, as a main or a side. Not too hot!
- Enjoy with friends and loved ones!! :)
Mind you, my boyfriend who’s a big meat eater liked this dish! He was actually quite surprised on how tasty it is!
Another successful Hungry Pirish cooking session!
Lots of hugs,