Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup chopped sweet bell pepper
  • 1 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 can pinto beans, drained and rinsed (15-ounce)
  • 1 can diced tomatoes, with the juice (14.5 oz)
  • 1 cup corn kernels
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Instruction

  • In a large skillet add the oil, onion, and bell peppers. Cook over medium high heat until the vegetables start to soften, about 5 minutes.
  • Add the quinoa, broth, beans, tomatoes, corn, chili powder, cumin, and salt and pepper. Stir well to combine.
  • Cover and continue to cook over medium high heat until the quinoa us cooked, stirring occasionally, about 20 minutes.
  • Remove from the heat and add the avocado, lime juice, and cilantro. Adjust the salt and pepper to taste. Stir to combine and serve right away.
  • You can serve this dish its own just as it is but it's also excellent with a little cheese and sour cream on top, used as a taco filling, on top of baked potatoes, in taco salad, or even to dip tortilla chips in.