Vegan Mexican Bean Quinoa...//


I've recently been exploring the world of Veganism. I say 'exploring' because I'm not gung-ho on the whole thing just yet. I'd be more comfortable to describe the lifestyle I'm aspiring to as; 'Plant based', rather than Vegan, as I'm initially exploring it for the health benefits and weight loss, rather than the animal and environmental benefits. Which I totally get, and support - it's just not my main driving factor. Hate if you want.... go for it. 

One recipe I've fallen in love with is this super tasty Mexican bean Quinoa. I have literally made this disk like 5 times since I discovered it. And it's packed fill of awesome nutrients and protein, as well as being super easy and easy to make. 

Here's what you'll need:
1.5 cup Quinoa
3 Spring onions
1 Bell Pepper
1 can Kidney Beans
1 can Sweetcorn
4 Tomato
1.5 Tsp Cumin
1 Tsp Paprika
1 Tsp Chilli Powder

You can throw in anything else you fancy - I like to add mushrooms, hot sauce, nutritional yeast. Or even try avocado, black beans, chickpeas, or anything else you have laying around. 



How to make it:
1. Make Quinoa - Watch this video for the perfect quinoa every time.
2. Prepare the veggies - Chop up all the raw veggies and toss them in to a medium heated and oiled pan. I like to use coconut oil - but it's totally up to you. 
3. Rinse the canned ingredients - Open the cans of beans and corn and rinse them with water before adding to the pan.
4. Combine and cook - Add the quinoa along with the dry spices and cook together for 10-15mins, or until raw veggies are cooked. 
5. Serve as desired - I like to add some Franks Hot Sauce and some nutritional yeast to add a slight cheesy flavour. 

This dish is so great to make in bulk and reheat through the week. I take it to work, add it to fajitas or use it on top of a sweet potato.