Description
This vegan shakshuka is loaded with quinoa and white beans for a protein-rich delicious breakfast!
Ingredients
Scale
- 1 tbsp avocado oil (can sub vegetable oil)
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, chopped
- 1 cup uncooked quinoa
- 1/2 cup white beans
- 2 cups crushed tomatoes
- 1/4 cup water or vegetable stock
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp pomegranate molasses or maple syrup
- pinch of cayenne pepper
- salt & pepper to taste
- cilantro to top
Instructions
- Cook the quinoa according to package directions. Set aside.
- Heat the oil in a skillet on medium-high heat then add the onions and garlic letting cook for 2 minutes.
- Then add the peppers and let it cook on medium heat for another 3-4 minutes until the peppers start to get tender.ย
- Lower the heat to medium and add cooked quinoa, white beans, crushed tomatoes, water, smoked paprika, chili powder, cumin, maple syrup, cayenne, salt and pepper and mix everything together.ย
- Let cook on low for 10 minutes stirring every few minutes. Taste and adjust seasoning if necessary before serving.
Notes
Make this dish directly in the pan you want to serve it in.
For the best flavour, season every layer. It’s always good to add a little pinch of salt to each layer (i.e. the onions, the veggies, the quinoa…etc.) as you go to flavour the dish.
Use a high-quality can of crushed tomatoes. This will have a big impact on the final taste of the dish.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 281
- Sugar: 4g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 16g