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Ingredients
- 1/2 medium orange bell pepper
- 1 medium jalapeño pepper (may substitute a pinch of ground cayenne pepper)
- 2 medium cloves garlic
- 3/4 cup canned, no-salt-added black beans
- 1/2 cup dried white quinoa
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup no-salt-added vegetable broth or water
- 3/4 cup canned, no-salt-added crushed tomatoes
- 1/2 cup frozen corn kernels (regular or fire-roasted)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Small handful parsley (may substitute cilantro)
- 1 lime, for serving
- Sour cream, for serving
Details
Servings 3
Adapted from washingtonpost.com
Preparation
Step 1
Discard the stem, seeds and white ribs from the bell pepper, then dice the remaining flesh into 1/4-inch pieces. Repeat with jalapeño, except you will mince instead of dice. Mince the garlic.
Drain the black beans. Rinse the quinoa in a fine-mesh strainer.
Heat the oil in a medium saucepan until shimmering, over medium heat. Stir in the bell pepper, jalapeño and garlic; cook for 1 minute, then add the chili powder, cumin and dried oregano, stirring to incorporate
Cook for 1 minute, then add the rinsed/drained quinoa, the broth or water, the drained tomatoes and beans, the corn, salt and pepper. Stir to distribute evenly, then reduce the heat to medium-low, cover and cook for 15 minutes, at which point the liquid should be absorbed. If not, keep cooking for an few more minutes. Remove from the heat.
Coarsely chop the parsley, then gently stir some of it into the quinoa, along with any add-in ingredient you have on hand.
Cut the lime into wedges. Top each portion with a dollop of sour cream and serve with the lime wedges.
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