fiesta quinoa bowl

Life right now... it's a little insane.

As a teacher, May is always the craziest month. It's full of programs, field trips, final tests and, of course, the anticipation of summer ahead.

It's easy, no fuss dishes like this one that help me out in May. This Mexican-inspired vegan dish is simple and delicious, and perfect for healthy lunches all week long.

Here's to feel-good food and powering through!

Fiesta Quinoa Bowl
serves 4

you'll need:
2 tablespoons olive oil
1 chopped small onion
1 chopped red bell pepper
1 seeded and chopped jalapeno
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 (15 oz.) can of black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa
2 cups vegetable broth
salt and pepper to taste
for serving: lime wedges, cilantro, sliced jalapenos (optional)

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer. Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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