Easy Quinoa and Pinto Bean Vegan Bowl

Summer is a vibe and sticking to routines is not easy. So much spontaneity needs some real food fuel. Late nights, road trips, beach days or whatever your summer style is, easy and quick one skillet meals are the key to keeping up with all the fun.

Course Dinner, Lunch

Cuisine Mexican-Inspired

Keyword Easy, Plant-Based Bowl, Vegan Bowl

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Sara

Ingredients

1 tsp olive oil
1 can pinto beans rinsed and drained
1 cups quinoa cooked and chilled
1 yellow squash diced
1 cup Brussels sprouts halved
1 avocado halved and sliced
1/2 red bell pepper diced
2 green onions diced
1/2 cup corn frozen
1/2 lime cut in wedges
1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 red onion diced

Instructions

Heat non-stick skillet over medium heat with oil. Add Brussels, squash, red onion and bell pepper, season with salt, smoked paprika and garlic powder and cook for 7 minutes stirring occasionally
Add pinto beans, quinoa and 1/4 cup water, do not stir and cover the pan and cook for 3 minutes
Open cover, stir and then cook for an additional 2 minutes to assure that all is hot and veggies are fork tender
Garnish with green onion, avocado and a squeeze of lime.