A complete entrée prepared in one pan- perfect for a busy weeknight meal! Adjust the spice level to your preference with different types of peppers. You could also substitute kidney beans or pinto beans for the black beans, or add some shredded chicken. Try the “wholly” guacamole as a garnish for this dish. Other topping ideas include black olives, green chiles or cheddar cheese.
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup red onion, diced
- 1 jalapeno, minced (optional)
- 1 cup vegetable broth (or chicken broth)
- 1 cup dry quinoa, rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (preferably No added salt)
- 1 cup diced green pepper or corn kernels
- 1 tsp chili powder
- 1/2 tsp cumin
- 3 Tbsp lime juice (about 1 lime)
- salt and ground black pepper, to taste
- 2 Tbsp chopped fresh cilantro leaves or chopped fresh parsley
- 1. Heat olive oil in a large skillet over medium high heat. Add garlic, red onion and jalapeno (optional). Cook, stirring frequently, about 3 minutes.
- Add broth. Stir in quinoa, black beans, tomatoes, green pepper (or corn), chili powder and cumin.
- Cover. Bring to a boil. Reduce heat and simmer until quinoa is cooked, about 20 minutes.
- Before serving, stir in lime juice. Season with salt and pepper, to taste. Sprinkle with cilantro (or parsley). Garnish with your favorite toppings.