- 2 cups dry quinoa
- 4 cups reduced sodium vegetable broth
- 2 cups chopped bell peppers
- 1 - 15 oz. can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa
- 1 tomato, chopped
- 1 jalapeno, seeded and minced
- 1 cup chopped red onion
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. salt
Spray a large pot with avocado oil spray. Add the bell peppers, tomato, jalapeno and onion to the pot and cook until starting to soften, about 5 minutes.
Add the chili powder, paprika, cumin, garlic powder, onion powder, crushed pepper and salt to the veggies and stir to mix well.
Add the quinoa, broth, beans, corn and salsa to the pot. Stir, cover the pot and bring to a boil.
Once boiling, turn down the heat and allow to simmer, covered, for 30-ish minutes, or until liquid is absorbed and quinoa is fluffed. Start checking after 15 minutes.
Serve topped with vegan sour cream, vegan cheese and diced avocado.
Yields 8 servings. Enjoy!!
