Ingredients
- 2 teaspoons olive oil
- 1 cup red pepper finely chopped
- 1/2 cup onion finely chopped
- 1 tablespoon fresh garlic minced
- 1 1/3 cups reduced-sodium vegetable broth
- 1 cup frozen corn kernels
- 2/3 cup salsa of choice
- 2/3 cup chickpeas drained and rinsed
- 1/2 cup black beans drained and rinsed
- 1/2 cup nutritional yeast
- 1/2 tablespoon ground cumin
- 1/4 teaspoon salt
- Pepper
- 1 cup quinoa uncooked
- Cilantro for garnish
Instructions
- Preheat your oven to 350°F.
- Heat the oil in a 12-inch oven-safe sauté pan on medium heat.
- Add in the pepper, onion, and garlic and cook until lightly golden brown, stirring frequently.
- Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt, and a pinch of pepper, and stir well.
- Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
- Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
- Garnish with cilantro and devour.
