This quick and easy vegan meal is delicious plain or with a dollop of Greek yogurt. It was such a huge hit with my family, I decided to mix the leftovers with egg and bake a tasty casserole topped with cheese (check out my Quinoa & Black Bean Stuffed Peppers). Try both yummy recipes!

Try my Sweet Potato Nachos.

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Triple Veggie Quinoa

This quick and easy vegan meal is delicious plain or with a dollop of Greek yogurt. It was such a huge hit with my family.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

  • 8 ounces white mushrooms, diced
  • 1 red bell pepper, diced
  • 8 stalks kale, cut into small pieces
  • 1 tablespoon taco seasoning mix, store-bought or try my Taco Seasoning Blend*
  • 15 ounces black beans, drained and rinsed**
  • 2 cups cooked quinoa
  • Salt and black pepper to taste
Ingredient Details to Know
*Taco Seasoning Blend recipe here. 
**Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.

Instructions
 

  • Coat pan liberally with oil spray. Add mushrooms, and cook for 1 to 2 minutes. Next, add the red pepper and cook for an additional 1 to 2 minutes. And finally toss in the kale and cook 2 to 3 more minutes.
  • Mix in taco seasoning. Turn off heat and stir in the black beans and cooked quinoa. Season with Kosher salt and ground black pepper to taste.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 180Carbohydrates: 31gProtein: 10gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 0mgSodium: 80mgPotassium: 330mgFiber: 8gVitamin C: 30mgIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!