A delicious and nutritious Mexican-inspired dish made with quinoa and plenty of veggies.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- 1 cup corn kernels
- 1 can black beans drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- cilantro fresh, chopped
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the corn kernels, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.
- Add the cooked quinoa to the skillet and cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and garnish with fresh cilantro and avocado slices.
- Serve warm and enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 51gProtein: 13gFat: 6gFiber: 10g