Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, diced
- 1 avocado, diced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- While quinoa is cooking, in a large skillet over medium heat, combine black beans, corn, bell pepper, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the black bean mixture. Stir to combine and heat through for another 2-3 minutes.
- Serve the quinoa and bean mixture in bowls, topped with diced avocado, fresh cilantro, and lime wedges.
Notes
- Feel free to add any other vegetables you have on hand.
- This dish can be made ahead and stored in the fridge for up to 3 days.
- For added flavor, consider adding a dressing or sauce of your choice.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 12