Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, thoroughly rinsed
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • salt to taste
  • black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 medium avocado, diced
  • 1/2 cup crumbled cotija or feta cheese

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch deep skillet. Add the diced onion and red bell pepper, cooking for 4–5 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the rinsed, dry quinoa to the skillet. Stir constantly for 2–3 minutes until the quinoa smells slightly nutty and looks opaque.
  3. Stir in the cumin, smoked paprika, and chili powder to coat the grains. Pour in the vegetable broth, fire-roasted tomatoes with juice, black beans, and corn. Bring the mixture to a boil, then immediately reduce the heat to low.
  4. Cover with a tight-fitting lid and simmer for 15–18 minutes, or until the liquid is fully absorbed and the quinoa is tender.
  5. Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Top with diced avocado and crumbled cheese just before serving.