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.
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.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.