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!
Course Main or Side Dish
Cuisine Mexican, southwestern
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1tbspghee or olive oil
1/2 mediumred onion, diced
1/2 largered bell pepper
1largejalapeño, ribs and seeds removed if desired, finely chopped
3 smallcloves of garlic, minced
2 tspchili powder
1/2 tspground cumin
1/2tspfine sea salt or to taste
3/4cupquinoa (rinsed if not pre-rinsed kind)
1(14.5 oz)can of black beans, drained and rinsed
3/4 cupsfrozen sweet corn (no need to defrost)
1/4cup chopped fresh cilantro (or to taste)
1tbspfresh lime juice or to taste (about 1/2 large lime)
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.