Mexican Quinoa (Vegan)

By Tdunl

Ingredients

• 1 small red onion, chopped
• 3 cloves of garlic, minced
• 2 bell peppers, chopped (I used an orange and a red one)
• 1 cup quinoa
• 1 1/2 cup vegetable broth
• 3 cups canned diced tomatoes
• 1 15 oz can black beans
• 2 cups frozen corn
• 1 tablespoon paprika powder
• 1/2 tablespoon cumin
• juice of one lime
• 2 green onions
• 1 cup fresh parsley, chopped
• salt, to taste
• black pepper, to taste
• red pepper flakes
• 1 avocado, to serve

Preparation

Step 1

Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent.
Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
Cover with a lid and cook for 20 minutes.
Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes.
Serve with avocado on top.