Start by preparing the quinoa: In a medium sized pot, combine the quinoa with chicken broth and bring to a boil. As soon as the mixture begins to boil, reduce the heat to a simmer. Cover and let cook for 15 minutes.
In the past, I have also made this with vegetable broth. Although I didn’t find it to be as flavorful, it still tastes amazing and is a great alternative to make this dish vegetarian!
While the quinoa is cooking, chop the onion, bell pepper, and jalapeño into small pieces. In a pan with some olive oil, cook the onion, pepper, jalapeño, and garlic for a few minutes, until the onion has softened.
Add the black beans, tomatoes, corn, chili powder, and cumin to the pan. Continue to cook over medium heat for a few more minutes, until the mixture is hot and the seasoning is well mixed.
I usually just add the corn frozen, so I use the corn to determine when the mixture is ready.
In a large bowl, combine the quinoa, lime juice, and vegetable mixture. Season with salt and pepper and then serve with your choice of avocado, sour cream, and/or cilantro.
The leftovers are just as good! Try doubling the recipe to have extra for lunches 🙂