Triple Veggie Quinoa

From Joy Bauer ( This quick and easy vegan meal is delicious plain or with a dollop of Greek yogurt. It was such a huge hit with my family, I decided to mix the leftovers with egg and bake a tasty casserole topped with cheese. Try both of these yummy recipes! My comments: I made this March 2015 and it was good. I served it alone and on a bed of spinach with some salsa. Did not get to bake into an egg casserole. I think that would be good and want to try it the next time I make it.

Triple Veggie Quinoa

Photo by Nancy S.

  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces white mushrooms, diced

  • 1

    red bell pepper, diced

  • 8

    stalks kale, cut into small pieces

  • 1

    tablespoon taco seasoning mix

  • 15-ounce can no-salt-added black beans, drained and rinsed

  • 2

    cups cooked quinoa

  • salt and black pepper to taste


Coat pan liberally with oil spray (I use coconut oil or reserved bacon fat/lard). Add mushrooms, and cook for 1-2 minutes. Next, add the red pepper and cook for an additional 1-2 minutes. And finally toss in the kale and cook 2-3 more minutes. Mix in 1 tablespoon of taco seasoning. Turn off heat and stir in the black beans and cooked quinoa. Season with Kosher salt and ground black pepper to taste. Serving Size: 1 cup


Facebook Conversations