Vegan Mexican Quinoa Bowl

So back in June of this year we were on a quinoa kick.

At this time we were also working off a tight budget and working with what we could buy and use in multiple meals as well as make meals last.

We were thinking of ways to make quinoa, when we wanted something Mexican, but watch our carbs and not use quinoa and not rice or tortillas.

You can google and use any recipe that fits your liking. We made it super simple.

First we simply made the quinoa.

We like to use vegetable stock or vegetable broth instead of water.

Using either one I feel enhances the flavor of the quinoa.

The next thing we did was saute the diced up onions and peppers. We used just green peppers for this recipe, but feel free to use whichever ones you prefer.

Once those were cooked and softened we added garlic and cooked for an additional minute.

Then we added the beans (we used black beans and red kidney beans) as well as the fire roasted tomatoes and sauteed for an additional few minutes.

Once all of that was cooked through to our liking (about another 5 to 10 minutes), we combined the above mixture with the quinoa.

We then added tomato sauce and mixed that all together and added some ripped up cheese to the mixture.

When that was all mixed together it was placed into a casserole dish and topped with cheese (we like to Violife Mature American Cheese for taste as well as that it melts quite well).

It was then placed in the oven for 20 minutes.

I do not remember where I found this recipe, but there are so many yummy versions of this. Go explore and experiment for yourself and enjoy some Mexican Quinoa!