All of these ingredients can be purchased at a grocery store like Nature’s Fare. I used all organic ingredients.
Gluten free, Vegan, 30 min
This one pot mexican dish will have your family and guests coming back for seconds. This dish is so simple to whip up, it takes 30 min from start to finish. I like to use rainbow chard for the ‘wrap’, but you can easily just serve as is with diced avocado on top, or even better would be guacamole! I pretty sure this meal will be on your weekly meal plan because it is so easy, so healthy, so fast, and so tasty! If you do want to add meat to these, you can easily add cooked chicken into your wrap. You could also use ground turkey or chicken too! The possibilities are endless!
- 1 large clove garlic chopped
- 1 TB coconut oil
- 1 jalapeno chopped
- 1 large red, or yellow, or orange bell pepper chopped
- 1 cup quinoa
- 1 cup chicken broth or vegetable broth
- 1 can rinsed and drained black beans
- 1 can diced tomatoes
- 1 can rinsed and drained garbanzo beans (also called chick peas)
- 1 tsp sea salt, or herbamare
- 1 tsp chilli powder
- 1 avacado
- 1 lime
- 1/2cup – 1 cup chopped cilantro
- rainbow chard for the wraps
Stir-fry the oil, garlic, bell peppers, jalapeño in a deep pan for about 2 minutes, add all other ingredients except for the last 4 (avocado, lime, cilantro, chard)
Stir it all together, bring it to a boil and then simmer with a lid until the quinoa is cooked which is usually about 20 min.
Add in the lime and chopped cilantro. Add more salt and pepper if desired.
Wrap it up with your chard ‘wraps’, or your favourite gluten free wrap, or serve on romaine lettuce ‘boats’. Oh and don’t forget to add the diced avocado!
Im sure you’ll enjoy this dish however you choose to serve it.