Ingredients
Scale
- 1 cup quinoa, rinsed
- 1½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Thoroughly rinse the quinoa under cold water to remove bitterness. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
- Add diced red bell pepper and corn kernels. Stir and cook for another 3-4 minutes until vegetables soften and release aroma.
- Stir in ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Pour in rinsed quinoa and vegetable broth. Bring to a boil, then lower heat, cover, and simmer for about 15 minutes until quinoa is fluffy and absorbs liquid.
- Stir in drained black beans, shredded cheese, and lime juice. Cover and let sit for 2-3 minutes until cheese melts.
- Garnish with chopped cilantro and serve hot. For extra flavor, add dollops of sour cream or sliced avocado.
Notes
- You can substitute the cheese with vegan cheese or omit it for a vegan version.
- Adjust spice levels by adding more chili powder or diced jalapeños.
- This dish can be made gluten-free by using gluten-free broth and spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg