I have a passion for creating plant-based dishes. This past summer, I took up veganism, learning both the best places to sate my palette at Madison restaurants, as well as experimenting in my own kitchen.
Looking back, I wish I had more guidance in my learning process — it’s a daunting task to prepare plant-based dishes that are delicious, affordable and fast. With that in mind, it is my goal to share what I’ve learned with The Badger Herald readers so they too will be inspired to find their inner chef and create fast, delicious recipes — cruelty free!
Southwest Quinoa Delight
Requiring few ingredients, this dish packs a nutritious punch. Plant-based diets are rumored to lack protein, but this is a myth. Between quinoa and beans, this dish has you covered, not to mention some kick-ass vegetables and cilantro.
Ingredients
- 1 cup cooked quinoa (I used White Ancient Harvest brand quinoa.)
- 1/4 cup slice pimentos or roasted red peppers
- one 15 oz canned black beans
- one 15 oz canned corn
- 1/2 cup diced white onion
- a dash of minced garlic
- 1/2 squeezed lime
- LOTS of cilantro
Directions
1. Cook up that quinoa (read the directions on label for best results).
2. Heat a pan with some olive oil and sauté the onions until translucent, then add the minced garlic. Watch the heat on the pan, otherwise your delicate garlic will become char.
3. Drain black beans and corn. Add to the pan.
4. Add some chopped cilantro — if you’re one of those people who thinks cilantro tastes like cleaner, then cut back.
5. Add in your cute little pimentos and cooked quinoa. Mix together.
6. Add some salt, pepper and a squeeze of half of your lime.
Finishing touches
I garnished the dish with some easy-peezy-limey-squeezy guacamole, vegenaise — vegan mayo equivalent that’s very yummy — and some more cilantro. Mash up an avocado, then add some salt, pepper, lime juice and POW! Guacamole at your disposal.
(Life hack: With leftover guacamole, save the pit and place it in the center of the guacamole to keep it from browning too quick.)
With my garnishes in mind, one ought to consider this dish, and perhaps the joy of cooking in general, calls for improvisation. If you don’t have avocados, use some salsa instead. Spices like cayenne and cumin will take this midwestern spice level well past the border if you’ve got the tolerance.
Rarely do I go by the book, or measure anything precisely unless I am baking. It’s pretty difficult to go wrong with this dish, and you’ll have enough for several meals. Enjoy!
