Quinoa (Mexican)

A confetti of colourful veggies, hearty black beans and whole grain quinoa, with zesty Tex-Mex spices and a zing of lime, this 30-minute Mexican Quinoa takes the odds and ends in your pantry and turns them into a one-pan vegetarian feast. With the exception of a bell pepper (which you can add one, two or none of), this easy recipe is made nearly entirely of pantry staples. This healthy Mexican Quinoa cooks in one skillet. With colourful veggies, black beans, and zesty spices, it's a flavourful, filling vegetarian dinner or side.

2 Tbsp. extra-virgin olive oil
1 small yellow onion, diced
1 bell pepper red or green, cored and diced
2 cloves garlic, chopped (about 1 tsp.)
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. kosher salt
1 cup quinoa
1 (15 oz) can black beans rinsed and drained
1 (14½ oz) can fire-roasted diced tomatoes in their juices
1 (10 oz) can diced tomatoes in green chiles in their juices
1 (11 oz) can fiesta corn, drained or 1½ cups fresh, frozen or canned corn kernels
½ cup water
3 Tbsp. fresh cilantro, chopped
1 medium lime, freshly juiced
1 medium lime, freshly zested

To Serve:
shredded cheese
sliced avocado
plain Greek yogurt

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.

Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.

Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.

Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.

Makes 4 servings.

Cook's Notes:

• Storage: Place leftover quinoa in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
• To Freeze: Store quinoa in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.