The Pioneer Woman Tasty Kitchen
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Fiesta Quinoa Bowl

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Level: Easy

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Description

A Mexican-inspired vegan quinoa dish that is great for lunches all week long!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Chopped
  • 1 whole Red Bell Pepper, chopped
  • 1 whole Jalapeno, Seeded And Chopped
  • ½ teaspoons Smoked Paprika
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Cumin
  • 1 dash Cayenne Pepper
  • 15 ounces, weight Canned Black Beans, Drained
  • ½ cups Frozen Corn
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • Salt And Pepper, to taste
  • Lime, Cilantro, And Sliced Jalapenos, To Serve

Preparation

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer.

Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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