One-Skillet Mexican Quinoa

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups vegetable broth
• 1 teaspoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 cup frozen corn
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell pepper, jalapeno pepper, and garlic. Cook for 5 minutes, stirring occasionally.
3. Stir in the cumin, chili powder, and sea salt. Cook for 1 minute, stirring constantly.
4. Add the quinoa, vegetable broth, black beans, diced tomatoes, and frozen corn. Bring to a low boil.
5. Reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally.
6. Remove from heat and stir in the cilantro and lime juice. Serve warm.

Interesting Facts

• Quinoa is a complete protein, meaning it contains all 9 essential amino acids.
• This dish is a great source of fiber, vitamins, minerals, and antioxidants.
• This dish can be served as a main course, side dish, or as a topping for salads or tacos.
• This dish can be stored in an airtight container in the refrigerator for up to 5 days.