This recipe is great if you follow a vegan or vegetarian lifestyle! 

Inspired by: Kale Junkie

Ingredients:

• 1 cup/170 grams dry quinoa, rinsed

• 4 cups vegetable broth

• 2 teaspoons avocado oil

• 1 yellow onion, diced

• 2 poblano peppers

• 1/2 lemon, juiced

• 1 can/15 ounce/450 grams organic corn, drained and rinsed

• 1 can/15 ounce/450 grams cannellini beans, drained and rinsed

• 1 can/15 ounce/450 grams kidney beans, drained and rinsed

• 2 cloves garlic, mashed

• 1 tablespoon cumin

• 1/2 teaspoon chili powder

• 1 tablespoon oregano

• Salt & cracked black pepper to taste

Instructions:

1. Drain and rinse beans and set aside.

2. Chop onion and dice the tomatillos. Set aside.

3. Place a large pot on the stove over low-medium heat.  Once hot, add the onions and mashed garlic.

4. Stir for about 3-4 minutes, then add the cumin, chili powder, oregano, and some salt and pepper.  Stir for another minute, until nice and fragrant.

5. Next add the vegetable broth, lemon juice, quinoa, tomatillos, poblano pepper, and beans.  Increase the heat and bring to a boil. Once boiling, cover and reduce heat to low.

6. Allow to simmer for 20 minutes.

7. Remove from heat and top with fresh cilantro.

Whole recipe serving breakdown:

9 Servings Protein

20 Servings Carb 

1 Servings Fat

2 Servings Veggies