Mexican-Inspired Quinoa

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1/4 cup diced red onion
• 1/2 cup cooked black beans
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese

Directions

1. In a medium saucepan, combine the quinoa and vegetable broth and bring to a boil over medium-high heat.
2. Reduce heat to low and simmer uncovered for 15-20 minutes, or until the quinoa is tender.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper, jalapeno pepper, and onion and cook for 3-4 minutes, or until the vegetables are tender.
4. Add the black beans, cumin, oregano, garlic powder, onion powder, black pepper, and salt and cook for an additional 2-3 minutes.
5. Add the cooked quinoa and stir to combine. Cook for an additional 2-3 minutes, or until heated through.
6. Remove from heat and stir in the cilantro and feta cheese.
7. Serve warm.

Interesting Facts

• Quinoa is a complete protein, meaning it contains all nine essential amino acids.
• Quinoa is naturally gluten-free, making it a great alternative to wheat-based dishes.
• This dish is high in fiber and is a good source of vitamins and minerals.