Spanish-Style Quinoa

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 2 cups vegetable broth
• 1 (14-ounce) can diced tomatoes, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• Salt and freshly ground black pepper, to taste
• 1/2 cup chopped fresh cilantro leaves

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
3. Stir in smoked paprika, cumin, oregano and chili powder until fragrant, about 1 minute.
4. Stir in vegetable broth, tomatoes, black beans and corn, and bring to a boil.
5. Stir in quinoa and season with salt and pepper, to taste.
6. Reduce heat and simmer, stirring occasionally, until quinoa is cooked through, about 15-20 minutes.
7. Stir in cilantro and serve.

Interesting Facts

• Quinoa is a popular gluten-free grain that is high in fiber and protein.
• Smoked paprika is a type of paprika that is dried over an open fire, giving it a smoky flavor.
• The canned tomatoes used in this recipe should be drained to reduce the amount of liquid in the dish.
• This dish can be served as a side dish or as a main course.