Spicy Quinoa, Bean, and Pepper Salad
1 teaspoon chile oil
3 cloves garlic
1 large red bell pepper
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)
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.
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