Hearty Mexican quinoa bowl with beans, corn, and vivid spices—ready in one pot, perfect for busy evenings.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
→ Vegetables and Legumes
02 - 1 can (15 oz) black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned and drained)
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 can (14.5 oz) diced tomatoes with juices
→ Liquids
08 - 2 cups vegetable broth
→ Spices and Herbs
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Juice of 1 lime
17 - 1/4 cup fresh cilantro, chopped
→ Optional Toppings
18 - Sliced avocado
19 - Shredded cheese
20 - Sour cream or vegan alternative
21 - Lime wedges
# How to Make It:
01 - Heat a large saucepan or Dutch oven over medium heat. Add a splash of olive oil. Add the finely chopped red onion and diced red bell pepper. Sauté for 3–4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the rinsed quinoa, drained and rinsed black beans, corn kernels, diced tomatoes with their juices, and vegetable broth to the saucepan.
04 - Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
06 - Remove the saucepan from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with optional toppings such as sliced avocado, shredded cheese, sour cream or vegan alternative, and lime wedges as desired.
