Tex Mex Quinoa with Avocado Crema
Quinoa, corn, black beans, red onions, tex mex spices, avocado crema!!! My tex mex quinoa recipe takes no time to make! It is ready in under 25 minutes, great for a weeknight dinner for the family. It is protein packed and ready to leave you full!
Quinoa is a complete protein, meaning it contains all essential amino acids (the building blocks of protein) and non-essential amino acids. Quinoa is a seed and contains no gluten. It is perfect for gluten sensitive individuals. It is a complex carbohydrate that is great for energy.
makes 4-6 servings
- 1 cup organic Quinoa
- 1 1/2 cups Water or Vegetable Broth (low sodium)
- 1/2 tbsp Avocado Oil
- 1 small Red Onion, diced
- 1 cup NON GMO Corn Kernels
- 15 oz. can organic Black Beans, rinsed and drained
- 1 cup organic Tomato Sauce, I use costco white linen
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1/4 tsp Cayenne
- 1/4 tsp Smoked Paprika
- 4 cloves Garlic, minced
- 1/4 - 1/2 tsp Salt
- fresh Pepper to taste
- 1 Avocado, ripe
- 2 tbsp vegan Sour Cream, like tofutti brand
- 2 tbsp Lemon or Lime Juice
- Pepper to taste
Rinse quinoa under cold water for two minutes. This helps take out the bitter taste. Let drain.
Bring quinoa and 1.5 cups water to a boil in a small pot. Turn down heat and let simmer uncovered for 12-15 minutes.
Heat oil in a saucepan on medium heat. Saute red onion until soft, about 5 minutes.
Add in black beans and corn. Add in spices and mix well. Let cook for another 5 minutes.
Once quinoa is finished boiling, add in quinoa, tomato sauce and garlic . Mix everything well.
Lower heat to low and let keep warm while preparing the avocado crema.
Put avocado, vegan sour cream and lemon or lime juice in food processor.
Process until smooth, about 1-2 minutes, scraping down sides if necessary.
Add pepper to taste and pulse until combined.
Put quinoa in a bowl and top with a dollop of avocado crema and chopped cilantro (optional). Enjoy!