A hearty and nutritious one-pot meal combining fluffy quinoa, protein-packed black beans, and vibrant bell peppers, flavored with cumin and chili powder for a comforting vegetarian dish that's perfect for any day.
Total Time:30 minutes
Yield:4 servings
Ingredients
Main Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 teaspoon cumin
1 teaspoon chili powder
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
Add bell pepper and spices: Stir in diced bell pepper, cumin, and chili powder. Cook for an additional 2 minutes, allowing the spices to bloom and the pepper to soften slightly.
Add quinoa and liquids: Add rinsed quinoa, vegetable broth, black beans, and corn to the pot. Season with salt and pepper to taste, stirring to combine.
Cook the quinoa mixture: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let simmer for 20 minutes, or until the quinoa is tender and the liquid has been absorbed.
Finish and serve: Fluff the cooked quinoa with a fork. Garnish with fresh cilantro and serve with lime wedges on the side for added brightness.
Notes
Rinse quinoa thoroughly before cooking to remove bitterness.
Use vegetable broth for added flavor over water.
Adjust chili powder amount based on preferred heat level.
Frozen corn can be used directly without thawing.
Leftovers keep well refrigerated for up to 3 days.
For added protein, top with avocado or a dollop of sour cream if not vegan.
