Description
A delicious vegan Thanksgiving feast that everyone can enjoy.
Ingrédients
L'échelle
- 2 cups of quinoa
- 4 cups vegetable broth
- 1 can of black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 avocados, sliced
- 1 lime, juiced
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, and red bell pepper.
- Add cumin, paprika, salt, and pepper.
- Drizzle lime juice over the mixture and toss gently.
- Serve topped with avocado slices.
Notes
- Adjust spices to your preference.
- This dish can be served warm or cold.
- Great for leftovers the next day.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 300
- Sucre: 2g
- De Sodium: 250mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 9g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 10g
- La protéine: 12g
- Le taux de cholestérol: 0mg
Mots-clés: vegan thanksgiving, plant-based holiday meal, quinoa salad