Need an easy weeknight dinner? Let @_Anna_Christine show you how with this one skillet quinoa dish. She folds together sweet corn, protein-filled black beans and Muir Glen tomatoes for a filling vegan meal. Top it off with her creamy cashew cilantro dressing and you are all set.
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For the Skillet Quinoa
- 1 tablespoon olive oil
- 1 teaspoon whole cumin seed
- 1 small yellow onion, diced
- 1 (15 ounce) can corn, drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon crushed coriander seeds
- 1 pinch sea salt, plus more to taste
- 1 (14 ounce) can diced green chilis
- 2 cloves garlic, pressed
- 1 (14 ounce) can Muir Glen diced tomatoes, with juice
- 1/4 lime, juiced
- 1 (14 ounce) can black beans, rinsed and drained
- 1 cup quinoa, rinsed
- 11/2 cups water
To Make the Skillet Quinoa
Add olive oil to a large cast iron skillet over medium heat. Once hot, (but not smoking) add cumin seed and stir. Add diced yellow onion and cook, stirring a few times until onions become translucent but not browned. Add drained corn, chili powder, crushed coriander seed, pinch of salt, diced green chilis, garlic and diced tomatoes in their juices. Stir until combined and cook for a few minutes. Once simmering, add a squeeze of lime and the rinsed black beans and gently stir until combined. Pour the rinsed and strained quinoa on top and slowly pour water into the mixture. Gently fold the mixture together, then cover with a lid and simmer over low heat until the quinoa is tender, approximately 30-40 minutes.
Serve hot and drizzle the cilantro cashew dressing on top.
For the Cilantro Cashew Dressing
- 3/4 cup raw cashews, soaked for at least 1 hour and drained
- 5 slices jalapeno pepper, plus more to taste
- 1/2 lime, juiced
- 1/2 cup water
- 1/2 cup packed cilantro
- 1 clove garlic
- Sea salt, To Taste
To Make the Cilantro Cashew Dressing
Add all ingredients to a high powered blender and blend until a smooth, creamy consistency is reached. Add more water, 1 tablespoon at a time, if you need to thin it more.