Southwestern Quinoa

Ingredients

• 1 cup quinoa

• 1 red onion, chopped

• 6 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 2 cups frozen corn

• 3 cups canned crushed tomatoes

• 1 15oz can of black beans, drained

• 1 1/2 cups vegetable broth

• 1 tbsp. smoked paprika powder

• 1/4 tsp turmeric powder

• 2 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp chili powder

• 1 tbsp cumin

• 1 1/2 tsp sea salt

• 1 1/2 tsp pepper

• 1 pinch red pepper flakes

• 1 tbsp coconut oil

• 1 lime

• 1 avocado

• 1 cup fresh cilantro or parsley (I find that both taste good with this dish), chopped

• 3 green onions, chopped

**Vegan sour cream and hot sauce go well with this dish as additional toppings**

Instructions

1. In a large pot, heat the coconut oil until melted. Add the onion and saute on medium heat for 2-3 minutes

2. Add the garlic and red and orange bell peppers and cook for another 3 minutes

3. Add in the quinoa, vegetable broth, crushed tomatoes, frozen corn, black beans, and all of the seasonings (except red pepper flakes)

4. Cover the pot with a lid and let it cook for 20-25 minutes on medium heat (or until quinoa is soft and all of the liquid has been absorbed)

3. Once done, add in the pinch of red pepper flakes, cilantro/parsley, green onion, and the juice of 1 lime

4. Top with avocado and optional vegan sour cream and hot sauce. ENJOY :-)