Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 medium red or yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 1 cup uncooked quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup tomato salsa
  • 1 15oz can sweet corn, drained
  • 1 15oz can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • Cilantro, avocado, jalapeno (optional)

Instruction

  • In a large skillet, heat the olive oil over medium-low heat for 30 seconds.
  • Add the onion and sautè for 4-5 minutes until the onion begins to soften.
  • Add the garlic, cumin, and chili powder and continue to cook for 1 minute.
  • Add the tomato paste and stir to combine. Continue to cook for 2 minutes.
  • Add the quinoa, broth, salsa, black beans, and corn to the pan and bring to a boil.
  • Cover with a lid and bring to a boil. Reduce heat to medium-low and continue to simmer, about 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
  • Top with cheese and cover with the lid for 2-3 minutes until the cheese melts.
  • Add any additional toppings you like and enjoy!