Black Beans and Quinoa

This was a VERY easy meal to make and was entirely satisfying. My goal for upcoming meals is to lean veggie forward.

1 Cup Quinoa (Thoroughly washed/soaked/strained)
1 Can Black Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 Onion – chopped
1 Red Bell Pepper – chopped into small pieces
2 Tablespoon Garlic – finely chopped
1 can (or slightly less) of crushed tomatoes
1 Teaspoon Dry Oregano
1 Teaspoon Ground Cumin
2 Teaspoon Paprika
1/2 Tsp Ground Black Pepper
1/4 Teaspoon Cayenne Pepper or to taste (optional)
1 1/2 cups Frozen Corn kernels (you can use fresh corn)
1+1/4 Cup / 300ml Vegetable Broth (Low Sodium)
Add Salt to Taste (I have added total 1 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans)

Cook the quinoa per instructions.

To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. ADDING SALT TO ONION/PEPPERS WILL RELEASE IT’S MOISTURE AND HELP IT COOK FASTER, SO DON’T SKIP THIS STEP. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices – oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat.

Add the crushed tomato and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy). Uncover and turn off the heat.

Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil if you like. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy.