A delicious high-protein vegan dish. Yummy fresh flavors. Simple to throw together.
NEED:
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3/4 cup quinoa, rinsed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
- 1.5 cups vegetable broth or chicken broth, or water
- 1 cup frozen corn
- 3 cups cooked black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro, plus more for serving
- Optional toppings: sour cream, shredded cheese, avocado, hot sauce, limes, etc.
In a large pot , heat the olive oil over
medium-high heat. Saute the diced onion and red bell pepper until
they are softened and browned, approximately 5 minutes. Add minced garlic and
sauté for an additional thirty seconds.
Stir in the rinsed quinoa, ground cumin, cayenne pepper, kosher salt,
and black pepper. Ensure the quinoa is well-coated with the aromatic
mixture. Pour in the vegetable broth, stir, and bring the mixture to a
boil. Reduce the heat to low, cover, and simmer for about 20 minutes or
until the quinoa is cooked and the liquid is absorbed.
Stir in the frozen corn and cooked black beans and cook on low
heat until the corn and beans are heated through, approximately 5
minutes. Add the chopped fresh cilantro and adjust seasoning to taste.
Serve in bowls. Garnish with additional fresh cilantro and any desired optional toppings
such as sour cream, shredded cheese, avocado slices, hot sauce, or a
squeeze of lime juice.
