Ingredients
Method
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the diced bell peppers and corn. Sauté for about 5 minutes or until the peppers are soft.
- Stir in the quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Cook for another 5-7 minutes, stirring occasionally until everything is heated through.
- Remove from heat and garnish with fresh cilantro if desired.
Nutrition
Notes
Serve warm with a squeeze of lime juice for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
