This one-pot meal makes dinner preparation quick and easy.  While it's great on its own, it also makes a wonderful filling for a taco dinner or a salad-style burrito bowl served with greens, salsa, and lots of avocado slices or guacamole.  


Prep time    10 minutes  

Cook time   20 minutes    

Yield               4 servings


  • 1 red bell pepper, seeded and diced
  • 1 red onion, diced
  • 4 garlic cloves, minces
  • 1 small jalapeño or poblano pepper, seeded and minced
  • 1 cup quinoa
  • 1 cup low-sodium vegetable broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1 cup frozen corn
  • 1/4 cup lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Sea salt to taste
  • Black pepper to taste


  • 1 avocado, pitted, peeled, and diced for serving
  • 1/4 cup chopped fresh cilantro, for serving


1.  Combine all the ingredients in a large stockpot, except the avocado and cilantro, and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer until the quinoa is cooked through, 15 to 20 minutes.  Top with the avocado and cilantro and serve.

✏️Tips & Tricks

  • Poblano peppers are milder than jalapeños, so they will tame the heat a bit.
  • You can substitute 3/4 cup uncooked instant brown rice, cooked in 1 1/2 cups low-sodium vegetable broth, for the quinoa.