Vegan Cuban Quinoa

Quinoa alone, can be…well, blah. But the right ingredients, dang ya’ll this is good!  This works as a great side dish (I like it with fish, chicken, or pork) or has enough protein to be a solid stand-alone if you are on the vegan or vegetarian trend.  The best thing, it keeps! And…a plus, it tastes even better with time.

I’m on week 3 of only eating out of the fridge (because financial freedom, ya’ll) so ingredients…are scarce.  Luckily, I almost always stock quinoa, black beans…and have a fair amount of spices.  Also, growing up my mom always kept a bag of corn in the freezer (for injuries or picky eaters) so time to use that baby up for some delicious Cuban flavors.  This is a solid side dish loaded with protein and healthy grains, not to mention a healthy dose of vitamin C thanks to the mojo marinade!

I’ve also built the recipe to fit the 21 day fix container system, if that floats your boat.  Ingredients-wise, it’s even better to have fresh herbs, and top this baby with some avocados  and some sliced green onions…heck yeah!

 Vegan Cuban Quinoa

makes 4 large servings (if pairing with a meat, make 6 servings).
  • 2 Cups Cooked Quinoa
  • 1/2 Cup Mojo Marinade (You can get this in the ethnic aisle)
  • 1 Can Black Beans
  • 3 Cups Cooked Corn
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1 tsp dried cilantro
  •  1 TBS avocado oil or olive oil
  • Optional Toppings:
    • Green Onions
    • Sliced Avocado
    • More Mojo!
Mix all spices together, set aside. In a large bowl, pour quinoa, beans (with the liquid), oil, corn, and cover with mojo.  Add spices and stir.  For best flavor, chill for at least 4 hours (so the mojo can marinate) and serve cold.  For added flavor, put some avocado slices on top or add more mojo just before eating!
21 Day Fix Containers: 1 green, 1 orange, 1 yellow, 1 tsp

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