It’s Recipe Redux time and I’m sharing these Vegetarian Mexican Quinoa Bowls to show you how easy it is to make something with just a few pantry ingredients.
How long could you and your family survive without a trip to the grocery store? Is your pantry well-stocked? Mine nearly always is – we have a shopping problem 🙂 See?
We have thousands upon thousands of calories in our pantry. While some under my roof might consider it a gustatory emergency to be out of peanut butter or cereal, we would certainly not starve if we skipped the trip to the store. For a few weeks.
When I heard about the theme of this Recipe Redux challenge – to make a dish using only items from your pantry and/or fridge (no special trips to the store!), I knew I’d make some form of a Mexican-inspired grain bowl. This is my go-to meal whenever there is leftover rice or quinoa in the fridge. The common denominator is always a whole grain, canned tomato (sauce or diced tomatoes), beans, corn, and a combo of chili powder, cumin and oregano.
A little mild cheddar on top is a nice way to counter the mild heat of the spices.
Recipe Notes for Vegetarian Mexican Quinoa Bowls
→Any kind of leftover grain will work – quinoa, couscous, brown rice, barley, pasta.
→This is mildly hot; add more chili, or a dash of cayenne pepper for more heat.
→Any type of legume works – kidney beans, cannelini, navy beans, lentils – whatever you have on hand.
→Toppings are the best part! Crushed tortilla chips, olives, scallions, yogurt, avocado, red onion…
Vegetarian Mexican Quinoa Bowls
Prep time: 10 minutes Cook time: 20 minutes
2 tablespoons olive oil
1 cup chopped sweet onion (half of a medium onion)
1 can (7 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 (15.5 oz) can black beans, rinsed and drained
1 (15 oz) can corn, rinsed and drained
2 cups cooked quinoa (I used red quinoa)
1 (8 oz) can tomato sauce
4- 6 ounces water
1/2 cup shredded mild cheddar cheese
Heat oil over medium heat in a large (10″ or more) oven-proof skillet or cast iron pan. Sauté onions until nearly translucent, about 5 minutes. Add chopped green chilies, chili powder, cumin, and oregano, and cook for one minute more.
Add black beans, corn, quinoa, tomato sauce and water. Simmer, uncovered, for 10 minutes, until slightly thickened.
Sprinkle the shredded cheddar over the top, and put pan under pre-heated broiler in the over for 1-2 minutes, until melted and bubbly.
Portion into bowls and serve topped with plain yogurt, chopped red onion, avocado, cheddar, or any toppings you wish!
If you like this Mexican-inspired dish, you might like these recipes: