Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (475ml) low-sodium vegetable broth
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 red bell pepper (120g), diced
  • 3 cloves (9g) garlic, minced
  • 1 lime, juiced (approx. 2 tbsp / 30ml)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen or canned corn
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) chili powder
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium heat. Add the diced onion and red bell pepper; cook for 4-5 minutes until onions are translucent and peppers soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Push the vegetables to the edge of the pan and add the rinsed, dry quinoa to the center. Stir the grains in the remaining oil for 2-3 minutes until they smell nutty and turn a pale golden brown.
  3. Stir in the cumin, chili powder, and smoked paprika to coat the quinoa and vegetables. Pour in the fire-roasted tomatoes with their juices, black beans, corn, and vegetable broth. Stir well and bring the mixture to a boil.
  4. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-20 minutes until the liquid is fully absorbed and quinoa is tender.
  5. Remove from heat, stir in the fresh lime juice and chopped cilantro, and serve immediately.