This Southwestern Quinoa and Black Beans recipe can be made in less than 30 minutes and doubles as a healthy side dish or light main course for lunch!
Heat oil in a 10-inch skillet over medium heat. Add the onion and peppers to the pan, and let cook, stirring occasionally until softened, about 5 minutes. Add the garlic, chili powder, onion powder and cumin to the pan and cook until fragrant, about 30 seconds.
Add the quinoa, black beans, corn, salt and water to the pan and stir together.
Bring to a boil, reduce heat, cover and let simmer until quinoa is tender and water has been absorbed, 15-20 minutes. Fluff with a fork. Add the cilantro and lime juice to taste. Mix together, check seasonings, adjust if necessary and serve.