South America Quinoa
Take your taste buds on a vibrant culinary journey with this South America Quinoa recipe, a wholesome and flavor-packed dish that combines the hearty goodness of quinoa with the bold, fresh tastes of Latin-inspired ingredients. Loaded with protein-rich black beans, sweet corn, juicy cherry tomatoes, and colorful bell peppers, this dish is elevated with fragrant spices like cumin and smoked paprika, and brightened by the zest and juice of fresh lime. Finished with a sprinkle of chopped cilantro and an optional topping of creamy avocado slices, this quick and easy recipe comes together in just 40 minutes, making it perfect for busy weeknights or healthy meal prep. Whether enjoyed as a main course or a vibrant side dish, this gluten-free and vegan-friendly recipe brings the spirit of South America to your table.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 small red onion, diced
- 2 bell peppers, diced (red, yellow, or orange)
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 lime, juiced and zested
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado, sliced (optional for topping)
Instructions
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the black beans, corn kernels, cherry tomatoes, ground cumin, and smoked paprika. Cook for 3-4 minutes, allowing the flavors to meld together.
Add the cooked quinoa to the skillet, mixing everything thoroughly.
Stir in the lime juice, lime zest, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
Remove from heat and serve warm. Optionally, top with avocado slices for added creaminess and a South American flair.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 106% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 23.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2718 mg | 58% | |
*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.
