Quinoa with Roasted Corn and Peppers
Elevate your mealtime with this vibrant and nutrient-packed dish, *Quinoa with Roasted Corn and Peppers*. This wholesome recipe combines the nutty flavor of fluffy quinoa with the smoky, caramelized goodness of charred corn and the sweet, tender crunch of sautéed red and yellow bell peppers. Seasoned with aromatic cumin, smoky paprika, and zesty lime juice, this dish bursts with bold southwestern-inspired flavors. Freshly chopped cilantro adds a refreshing finish to each bite. Quick and easy to prepare in just 35 minutes, this versatile recipe is perfect as a hearty plant-based main course or a colorful, crowd-pleasing side. Packed with protein, fiber, and vibrant colors, it’s a healthy choice that doesn’t skimp on flavor—perfect for meal prep, family dinners, or potluck gatherings.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon salt
- 1.5 cups corn kernels (fresh or frozen)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro (chopped)
- 1 lime (juiced)
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium pot, combine the rinsed quinoa, water, and 0.5 teaspoon of salt. Bring to a boil over medium heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa absorbs all the water. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa is cooking, preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly charred. Remove from the skillet and set aside.
Dice the red and yellow bell peppers into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the bell peppers and sauté for 5-6 minutes, or until softened.
Return the charred corn to the skillet with the peppers. Add the ground cumin, paprika, and black pepper, stirring well to coat the vegetables in the spices. Cook for an additional 2 minutes.
In a large mixing bowl, combine the cooked quinoa, roasted corn, and peppers. Stir to mix well.
Add the chopped cilantro and lime juice. Mix thoroughly to combine all the flavors.
Taste and adjust seasoning with additional salt or lime juice if needed.
Serve warm as a main dish or as a side to complement other meals.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 23.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
