Description
A delicious and nutritious quinoa dish with black beans, vegetables, and spices.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can 14 ounces diced tomatoes with juices
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté for 4–5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add rinsed quinoa, chili powder, cumin, paprika, salt, and pepper. Stir to lightly toast the quinoa for 1–2 minutes.
- Pour in diced tomatoes with their juices and vegetable broth. Stir in black beans and corn.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until quinoa is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Top with diced avocado, fresh cilantro, and lime juice before serving.
Notes
- This dish can be served warm or at room temperature.
- Great for meal prepping and can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg