Description
A quick and flavorful one-pan meal packed with vegetables and protein.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and bell peppers and cook for another 5 minutes until tender-crisp.
- Stir in the rinsed quinoa, vegetable broth, chili powder, cumin, and cayenne pepper (if using).
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and liquid is absorbed.
- Stir in the black beans and corn and cook for 5 minutes more, until heated through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- For extra spice, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute other vegetables like zucchini, broccoli, or spinach.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 skillet serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa, skillet, vegetarian, spicy, easy, quick, one-pan, healthy, dinner, black beans, corn, bell peppers