Ingredients

  • 2 tsp Olive oil
  • 1 Cup Red pepper (finely chopped)
  • 1/2 Cup Onion (finely chopped)
  • 1 Tbsp Fresh garlic (minced)
  • 1 1/3 Cup Reduced-sodium vegetable broth
  • 1 Cup Frozen corn kernels
  • 2/3 Cup Salsa (of choice)
  • 2/3 Cup Chickpeas (drained and rinsed)
  • 1/2 Cup Black beans (drained and rinsed)
  • 1/2 Cup Nutritional yeast
  • 1/2 Tbsp Ground cumin
  • 1/4 tsp Salt
  • Pepper
  • 1 Cup Quinoa (uncooked)
  • Cilantro (for garnish)

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat your oven to 350 degrees.
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Step 2

  • Heat the oil in a Kitchen Fair 12"
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Step 3

  • Saute Pan on medium heat.
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Step 4

  • Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
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Step 5

  • Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
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Step 6

  • Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
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Step 7

  • Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
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  • Length: 45 minutes

Step 8

  • Garnish with cilantro and DEVOUR.
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