Ingredients
Equipment
Method
- Step 1: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 4 cups of water. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all water is absorbed.
- Step 2: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and sauté for about 3-4 minutes until softened. Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Step 3: Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix everything together until well combined. Taste and adjust seasoning if necessary.
- Step 4: Transfer the mixture to a serving dish and top with diced avocado and fresh cilantro. Serve warm and enjoy your delicious vegan creation!
Notes
For added flavor, consider squeezing fresh lime juice over the dish before serving. If you prefer a spicier kick, add diced jalapeños while sautéing the vegetables. This dish can be made in advance and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
