Ingredients
Scale
- 1 cup quinoa
- 1 cup bell peppers (chopped)
- 1 cup corn (fresh or frozen)
- ½ cup cilantro (chopped)
- Juice of 1 lime
- 1 can black beans (drained and rinsed)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water or vegetable broth; bring to a boil over medium heat.
- In a large skillet, heat olive oil over medium heat. Add chopped bell peppers and sauté for about 5 minutes until tender.
- Stir in corn and black beans; mix well.
- Add cumin, chili powder, and salt. Pour in lime juice and stir for an aromatic boost.
- Once quinoa is cooked (about 15 minutes), fluff with a fork and combine with the sautéed mixture.
- Fold in fresh cilantro just before serving.
Notes
- For added crunch, incorporate diced avocado or cherry tomatoes.
- Store leftovers in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course/Side Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg