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Flavorful One Pan Mexican Quinoa Skillet with Black Beans

One Pan Mexican Quinoa Skillet with Black Beans made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn frozen or fresh
  • 1 red bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Rinse the quinoa under cold water until the water runs clear.
  2. In a large skillet, heat a drizzle of olive oil over medium heat and sauté the diced onion until translucent, about 3-5 minutes.
  3. Add the minced garlic, diced red bell pepper, and corn to the skillet. Cook for another 3-4 minutes until slightly softened.
  4. Stir in the cumin and chili powder, allowing the spices to toast for about 1 minute.
  5. Add the rinsed quinoa and vegetable broth to the skillet. Season with salt and pepper and stir to combine everything.
  6. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the quinoa is fluffy and liquid is absorbed.
  7. Once the quinoa is cooked, stir in the black beans and lime juice, and adjust seasoning if needed.
  8. Remove from heat and let it sit covered for 5 minutes to allow flavors to meld.
  9. Serve the dish garnished with fresh cilantro.