This quinoa dish is loaded with southwestern flavor! It is a healthy dish that makes a perfect lunch or dinner.
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 🙂
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 Tbsp olive oil
- 1 jalapeno seeded and minced
- 1 small onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 cup corn
- 1 can black beans drained and rinsed
- 1 can diced tomatos drained
- 1 Tbsp chili powder
- 1 tsp cumin
- salt
- pepper
- 1 lime juiced
- Avocado optional
- sour cream optional
- cilantro optional
- Combine quinoa and vegetable stock in a pot. Bring to a boil and then reduce heat. Cover and simmer for 15 minutes. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the pepper, jalapeño, onion, and garlic. Sauté for a few minutes, until the onion has softened.
- Mix in the corn, tomato, beans, chili powder, and cumin. Allow to cook over medium heat for about 5 minutes.
- In a large bowl, combine the quinoa with the vegetable mixture. Stir in the lime juice.
- Top with avocado, sour cream, and/or cilantro.