One Pot Quinoa in 35 Minutes

Instructions:

1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds. Shake well to remove all residue.
2. Finely dice the onion and mince the garlic.
3. Heat olive oil over medium heat in a deep skillet or Dutch oven. Add the diced onion and sauté for 3–4 minutes until translucent.
4. Stir in the minced garlic and the rinsed, drained quinoa. Stir constantly for 2–3 minutes until the grains smell nutty and look slightly toasted.
5. Stir in the cumin, smoked paprika, salt, and pepper, coating the grains in the spices for 30 seconds.
6. Pour in the broth and fire-roasted tomatoes. Stir well to scrape any browned bits from the bottom of the pan.
7. Add the drained black beans and frozen corn. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
8. Remove the pot from the heat and let it rest, covered, for 5–10 minutes to allow steam to redistribute.
9. Remove the lid, fluff the quinoa with a fork, and stir in the fresh cilantro and lime juice before serving.