Servings: 4-6; Total Time: 20-minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- ⅔ cup dry quinoa
- 1 ⅓ cups water or low-sodium vegetable broth
- 2 bell peppers, diced
- 1, 15-ounce can black beans, drained & rinsed
- 1 cup fresh, canned or frozen corn kernels (drained or thawed)
- ½ red onion, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Cayenne pepper, to taste (optional)
- 1 large avocado, diced
- ½ cup salsa
- ¼ cup fresh cilantro, chopped (optional)
- ½ lime, juiced
- Wash your hands thoroughly with soap and warm water.
- Rinse quinoa in a mesh strainer under cold water until water runs clear. Place quinoa and water or vegetable broth in a sauce pan. Bring liquid to a boil then cover with lid and reduce to a simmer. Let simmer for about 15 minutes or until all liquid is absorbed and quinoa is fluffy. Once cooked, set aside to cool.
- While quinoa is cooking, prepare vegetables - dicing, thawing, rinsing, etc. Place bell peppers, black beans, corn, and red onion in a large mixing bowl. Add cooled quinoa and seasonings and stir to mix.
- Add avocado, salsa, cilantro and lime juice, and gently stir to incorporate. Adjust seasonings to taste (can also use garlic powder, oregano, chimichurri blend, or other seasonings you desire).
- Serve immediately or divide evenly into air-tight containers for weekly meals. Store in the refrigerator for up to 4-5 days.
Quinoa is an ancient whole grain rich in fiber and protein. It is a good source of iron, potassium and calcium - all minerals that the standard American diet tends to lack. Try adding quinoa on top of salads, swap it for rice in stir fries, or use in burger patties instead of breadcrumbs.