2cupspinquito beansor black beans, cooked, drained and rinsed
1earsweet cornshucked, or 1 cup frozen corn kernels
Instructions
Heat a medium saucepan over medium-high heat. Add the olive oil, onion, and and bell pepper. Cook until it begins to soften.
Next, add garlic and seasonings. Cook, stirring, for 30 seconds or until fragrant.
Add the vegetable broth and quinoa. Stir well, bring to a boil, reduce heat, cover and simmer for 15 minutes. After 15 minutes, turn off heat and allow quinoa to stand until all liquid is absorbed, about 10 minutes.
Add the beans and corn to the quinoa. Cook over medium until warmed through. Taste and adjust seasonings to personal preference.
Notes
To keep this dish oil-free, simply sauté your onion, bell pepper, and garlic in a thin layer of vegetable broth or water in lieu of olive oil. If your vegetables start to stick to the pan, just continue adding a little more broth or water as you sauté them. In this version, we always use non-stick cookware.ReferencesAdapted from Fat Free Vegan’s Recipe for Pinquito Bean & Quinoa Taco Filling