Mexican Quinoa Skillet in 30 Minutes

Ingredients

• 1 cup (170g) uncooked quinoa
• 2 cups (475ml) low-sodium vegetable broth
• 1 tbsp (15ml) extra-virgin olive oil
• 1 medium (110g) yellow onion, finely diced
• 1 red bell pepper (120g), diced
• 3 cloves (9g) garlic, minced
• 1 lime, juiced (approx. 2 tbsp / 30ml)
• 1/4 cup (15g) fresh cilantro, chopped
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 cup (160g) frozen or canned corn
• 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
• 1 tsp (2g) ground cumin
• 1 tsp (2g) chili powder
• 1/2 tsp (1g) smoked paprika
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper