Triple Veggie Quinoa

By [e-mail]

From Joy Bauer (joybauer.com).... This quick and easy vegan meal is delicious plain or with a dollop of Greek yogurt. It was such a huge hit with my family, I decided to mix the leftovers with egg and bake a tasty casserole topped with cheese. Try both of these yummy recipes! My comments: I made this March 2015 and it was good. I served it alone and on a bed of spinach with some salsa. Did not get to bake into an egg casserole. I think that would be good and want to try it the next time I make it.

Ingredients

• 8 ounces white mushrooms, diced
• 1 red bell pepper, diced
• 8 stalks kale, cut into small pieces
• 1 tablespoon taco seasoning mix
• 15-ounce can no-salt-added black beans, drained and rinsed
• 2 cups cooked quinoa
• salt and black pepper to taste

Preparation

Step 1

Coat pan liberally with oil spray (I use coconut oil or reserved bacon fat/lard). Add mushrooms, and cook for 1-2 minutes. Next, add the red pepper and cook for an additional 1-2 minutes. And finally toss in the kale and cook 2-3 more minutes. Mix in 1 tablespoon of taco seasoning. Turn off heat and stir in the black beans and cooked quinoa. Season with Kosher salt and ground black pepper to taste.
Serving Size: 1 cup