Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 medium (120g) red bell pepper, diced
  • 1 cup (150g) frozen or canned corn, drained
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 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
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lime (approx. 2 tbsp / 30ml), juiced
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and red bell pepper, stirring frequently until the onion becomes translucent and the pepper softens (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the rinsed quinoa to the pan. Stir constantly for 2-3 minutes until the grains smell nutty and look slightly golden. Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
  3. Pour in the vegetable broth and fire-roasted tomatoes. Bring to a boil, then immediately reduce heat to low, cover with a lid, and simmer for 15 minutes.
  4. Remove the lid and fold in the black beans and corn. Cover again for 2-3 minutes just to heat the mix-ins through.
  5. Remove from heat, stir in the fresh lime juice and chopped cilantro before serving.