Mexican-Spiced Vegetable Quinoa Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant.
• STEP 2.Add the quinoa to the saucepan and toast it for a few minutes, stirring occasionally.
• STEP 3.Add vegetable broth, cumin, paprika, chili powder, salt, and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
• STEP 4.Meanwhile, in a separate skillet, heat olive oil over medium heat. Add diced bell peppers and corn kernels, and sauté until the vegetables are tender.
• STEP 5.Add black beans to the skillet and cook for an additional 2-3 minutes.
• STEP 6.Once the quinoa is cooked, fluff it with a fork and transfer it to a serving dish. Add the sautéed vegetables and gently mix everything together.
• STEP 7.Garnish with fresh cilantro and serve hot. Enjoy!

Cooking Tips

• Rinse the quinoa before cooking to remove any bitterness.
• Feel free to customize the vegetables according to your preference. You can add zucchini, tomatoes, or any other vegetables you like.
• For extra heat, add some chopped jalapenos or a dash of hot sauce.
• This dish can be served as a side dish with grilled chicken or fish, or as a vegetarian main course.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Mexican-spiced vegetable quinoa hot as a side dish or a main course.
• Garnish with fresh cilantro for added flavor and presentation.
• Leftovers can be reheated in the microwave or on the stovetop.
• This dish pairs well with a side of avocado slices or a dollop of sour cream.