Ingredients
1 tablespoon olive oil
1 medium bell pepper, red
1 medium onion
3 clove garlic
3/4 cup quinoa, uncooked
1 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon cayenne or red pepper
1 1/2 cup vegetable broth
1 cup corn, frozen
30 ounce black beans, canned
1/2 cup cilantro
2 cup mango cubes
Directions
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted),
and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15 minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.
Serve with mango on the side.
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted),
and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15 minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.
Serve with mango on the side.
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