Happy New Year! Our wish at OBV is that 2023 will be your healthiest year yet and we’ve got plenty of whole food plant-based recipes coming your way to help you do just that.
On that note, we’re kicking the new year off with a bang by bringing you this One Pot Quinoa and Beans with Avocado Salsa that is sure to get you off to a great start!
To be successful, you need some go-to recipes in your arsenal that are easy to put together when times are busy or to prep ahead of time so they’re ready to go on those busy nights. Nothing says easier than a one pot meal. The key is finding the right ingredients so that the dish can be highly nutritious while still keeping things simple and steps to a minimum. You’ll be sure to find that in this one pot meal.
Our One Pot Quinoa and Beans with Avocado Salsa comes together easily, is a powerhouse when it comes to flavor, and the nutrient profile is spot on. The quinoa and beans provide plenty of protein and fiber while also making the meal filling and satisfying. The quinoa is cooked with a combination of garlic, spices, and tomato sauce which really makes things flavorful. The addition of arugula gets those greens in there, and what’s not to love about the bright, spicy flavor of arugula!
To top it all off (literally)… we’ve added the most vibrant, delightful avocado salsa. We used yellow tomato for a fun pop of color, but any variety would work and could look lovely also. There’s a touch of heat with the jalapeño and the perfect bit of crunch from the toasted pepitas.
There you have it, Happy New Year! Be sure to check back weekly for new recipes to keep you inspired and eating healthy throughout 2023. Remember, one bite is all it takes to make a change.
One Pot Quinoa and Beans with Avocado Salsa
Ingredients
Quinoa:
- 1 tsp coriander seeds
- 1 tbsp cumin seeds
- 2 garlic cloves minced
- 1 cup tomato sauce
- 1 1/2 cups quinoa rinsed
- 3 cups water
- 1 15 ounce can of pink beans drained and rinsed
- 1/4 tsp salt
- 1 bunch arugula washed
Salsa:
- 1 avocado cut into chunks
- 1 tomato diced
- 4 green onions chopped fine
- 1 jalapeño diced
- 2 limes zested and juiced
- 3 tbsp toasted pepitas (pumpkin seeds)
- salt and pepper to taste
Instructions
- In a saucepan, add the coriander, cumin seeds, garlic, and tomato sauce. Cook for 1 minute over medium heat.
- Add the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for about 10 minutes. Add the beans and stir. Continue cooking until the quinoa has absorbed all the liquid, about 5-10 minutes more.
- Add the arugula and stir. Cover and turn off the heat. Let sit for 5 minutes with the cover on.
- Meanwhile, make the salsa in a small bowl and set aside.
- After 5 minutes, fluff the quinoa mix with a fork and scoop into bowls. Top with the salsa and serve immediately.
Simple and great!