Ingredients
4
4 servings
- •1 teaspoon chile oil
- •1 onion, chopped
- •3 cloves garlic, chopped
- •1 large red bell pepper, chopped
- •¾ cup red quinoa
- •1 ½ cups vegetable broth
- •½ teaspoon chipotle pepper powder, or more to taste
- •¼ teaspoon cayenne pepper
- •1 (15 ounce) can black beans, rinsed and drained
- •1 cup frozen corn kernels (Optional)
Instructions
- Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
- Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
- Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 309
- Carbohydrate: 57g
- Fat: 4g
- Fiber: 13g
- Protein: 14g
- Sugar: 7g
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