Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • ¼ cup red onion (diced, ¼ inch dice)
  • 1 ½ cups quinoa (uncooked, rinsed with cold water and drained)
  • 1 jalapeño (minced)
  • 1 cup bell pepper (¼-inch dice, red or green)
  • 1 cup zucchini (¼-inch dice)
  • 1 cup black beans (canned, drained and rinsed)
  • 14.5 ounces tomatoes (diced, 1 can with juice)
  • 1 cup corn kernels (fresh or frozen)
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 ½ cups vegetable broth (or chicken broth)
  • 2 tablespoons green onions (thinly sliced )

Instruction

  • Heat olive oil in a large skillet over medium heat.
  • Add garlic and red onion, stir and cook until fragrant, 1 minute.
  • Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth, and stir together.
  • Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is cooked and the liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it's cooking.
  • Turn off the heat and allow to sit covered for 5 minutes.
  • Season with additional salt and pepper as needed, fluff quinoa and sprinkle with green onions.