Delicious, spicy vegan kale and quinoa bowl with black beans recipe is a quick one skillet dinner, easy to make in 30 minutes or less
Author:Dawn @ KitchenGarnish.com
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
2 cups water
1 cup quinoa
2 tbsp olive oil
1 1/2 tsp salt
1/4 tsp pepper
1-2 cups kale chopped
2-3 cup spinach chopped
1 15 oz. can black beans (or 1 1/3 cup)
1/2 cup corn fresh or frozen
2-4 tbsp Chipolte in Adobo Sauce, chopped
1/2 tsp cumin, ground
1 tsp smoked paprika
2 tbsp lime juice freshly squeezed
1 can (20 oz) pineapple tidbits
1 avocado diced
3 tbsp red onion diced
1 tbsp cilantro chopped
1/2 cup pine nuts
CHOP kale, spinach, red onions, chipolte in adobo sauce and cilantro.
HEAT skillet. Combine 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper with the kale. Toss to coat. When skillet is hot, cook kale for 30-45 seconds, until it starts to wilt and turns a bright green. Remove from pan.
COMBINE 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper with the spinach. Cook spinach for 15-30 seconds, until it starts to wilt and turns a bright green. Remove from pan and combine with kale.
MIX all the spices with the black beans.
ADD water to the skillet and bring to a boil. After the water begins to boil, add the quinoa, black beans, corn, chipolte and lime juice.
COVER pan and reduce heat. Cook for 15-20 minutes, or until quinoa is cooked and liquid is gone.
FLUFF the quinoa mixture with a fork.
SERVE warm and garnished with pineapple tidbits, avocado, red onion and pine nuts.