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EASY PLANT BASED RECIPES

Don't have time? Eating clean costs more?

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Favourite dish this week is the....
​cold soba salad

One Pan Mexican Quinoa

10/31/2018

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INGREDIENTS 
  • 2 1/4 cup water
  • 1 1/2 cup quinoa
  • 15 oz diced tomatoes with jalapenos or fire roasted diced tomatoes . 
  • 15 oz can black beans rinsed
  • 15 oz can corn
  • 1 TB Lime Juice
Spices to taste:
  • 1/ 2 tsp chilli powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp cayenne pepper
  • 1 tbsp chopped cilantro
DIRECTIONS
  1. Add quinoa, water & tomatoes to a medium skillet or sauce pan. 
  2. Bring liquid to a boil & reduce heat to summer on medium low for 12-18 mins. (quinoa pops when done)
  3. Stir in black beans, corn, lime & spices
  4. Spoon into bowls & serve warm with guacamole, salsa, cheeze etc.

Store leftovers in fridge for up to 5 days.
Serve warm or cool. 
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