Spicy Quinoa, Bean, and Pepper Salad

Directions

Ingredients :

1 teaspoon chile oil

1 onion

chopped

3 cloves garlic

chopped

1 large red bell pepper

chopped

¾ cup red quinoa

1 ½ cups vegetable broth

½ teaspoon chipotle pepper powder

or more to taste

¼ teaspoon cayenne pepper

1 (15 ounce) can black beans

rinsed and drained

1 cup frozen corn kernels (Optional)

Methods :

Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.

Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.

Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.