Vegan Quinoa Tostados

This recipe was one that I modified from online quite a bit and have to hand it to myself- it was delicious! One of the better meals I have made in a while now.


  • Water (somewhere between 3-4 cups as needed)
  • 2 cups quinoa
  • 1/2 chopped yellow onion
  • 3 TBsp garlic
  • 2 TBsp olive oil
  • 1 package TJs vegan chickn strips
  • 1 can rinsed/drained kidney beans
  • 1 can rinsed/drained black olivesphoto 3
  • 1 bag thawed frozen corn
  • 1 TBsp cumin
  • 1 can tomato paste
  • 1 can diced tomatoes
  • 1 TBsp oregano
  • 2 TBsp chili powder
  • 1 cup fresh spinach
  • 1 cup daiya mozzarella
  • 1 cup daiya pepperjack
  • tostados
  • avocado to top

This was a process but not too difficult. First fry the onion and garlic in a little of olive oil. Then add that to a large casserole dish. Add to this the diced tomatoes (do NOT drain first), the quinoa, the water (start with 3 cups and add more if needed to get it a little watery. Then stir in the tomato paste and spices. Bake this dish covered for 30 minutes at 350.

While this is baking I fried the TJs chickn strips in a little olive oil and set aside. I drained/rinsed all the cans that needed that.
Once the first 30 minutes of baking was done I added all the remaining ingredients except the spinach and tostados, recovered and baked another 30 minutes. I did add a little water to the mixture again so that it was visibly a little wet though not soupy.
Once this was baked I stirred in the spinach which wilted in, and served over tostados with avocado on top. Amazing.


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