Ingredients
- 2 teaspoons olive oil
- 3 jalapeno peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1 ¼ cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 cup quinoa
- 1 cup frozen corn kernels
- ½ teaspoon kosher salt
- ¼ lime, juiced
Why This Recipe Is So Easy To Love
Full of vibrant flavors and comes together quickly in just one pan. It’s a healthy, satisfying meal that combines protein-packed quinoa with colorful vegetables and zesty spices. Perfect for busy weeknights or meal prep.
Pro Cooking Tips
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium broth instead of water for added flavor.
- Stir occasionally to prevent sticking and ensure even cooking.
- Use low-sodium broth instead of water for added flavor.
- Stir occasionally to prevent sticking and ensure even cooking.
Directions
Heat some oil in a saucepan over medium-high heat. Toss in the jalapeno peppers and garlic, cooking them just until they’re fragrant—about a minute or so. Then, pour in the vegetable broth and add the black beans, diced tomatoes, quinoa, corn, and a pinch of salt. Give everything a good stir and bring it all to a boil. Once boiling, lower the heat to a simmer, cover the pan, and let it cook until the quinoa has absorbed all the liquid, which usually takes around 20 to 25 minutes. When it’s done, fluff the quinoa gently with a fork. Finally, stir in some fresh cilantro and a squeeze of lime juice to brighten it all up.
How To Serve It Best
Serve with a dollop of sour cream or a sprinkle of shredded cheese for extra creaminess. Fresh cilantro and lime wedges add a bright finish. Pair with avocado slices or a simple green salad for a complete meal.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. This dish also freezes well for up to 2 months.
