Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth, low sodium
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add the diced yellow onion and red bell pepper, stirring until the onion becomes translucent and the pepper softens.
  3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  4. Add the rinsed quinoa and stir constantly for 2–3 minutes until the grains are lightly toasted.
  5. Pour in the vegetable broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
  6. Bring the mixture to a rolling boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
  7. Remove the lid and stir in the black beans and corn.
  8. Cover again for 5 minutes to allow the residual heat to warm the mix-ins.
  9. Remove from heat, stir in the fresh lime juice and chopped cilantro, and fluff with a fork.