Servings:
Ingredients
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 2 tsp avocado oil
- 1 yellow onion, diced
- 1 poblano pepper
- 1 lb tomatillos, sliced in half (or 1 can tomatillos – and if you can’t find either, just omit it and do 2 poblano peppers instead of one)
- ½ lemon, juiced
- 1 can organic corn, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 cloves garlic, mashed
- 1 tbsp cumin
- ½ tsp chili powder
- 1 tbsp oregano
- Salt & cracked black pepper to taste
Instructions
- Drain and rinse beans and set aside.
- Chop onion and dice the tomatillos. Set aside.
- Place a large pot on the stove over low-medium heat.
- Once hot, add the onions and mashed garlic.
- Stir for about 3-4 minutes, then add the cumin, chili powder, oregano, and some salt and pepper.
- Stir for another minute, until nice and fragrant.
- Next add the vegetable broth, lemon juice, quinoa, tomatillos, poblano pepper, and beans.
- Increase the heat and bring to a boil.
- Once boiling, cover and reduce heat to low.
- Allow to simmer for 20 minutes.
- Remove from heat and top with fresh cilantro.
- Enjoy!
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