Mystery Ingredient Delight

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3.While the quinoa is cooking, heat a large skillet over medium heat. Add a splash of oil and sauté the diced onion until translucent, about 5 minutes.

4.Add the minced garlic and diced red bell pepper to the skillet, cooking for an additional 3-4 minutes until the peppers are tender.

5.Stir in the corn kernels, black beans, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through.

6.Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir well to combine all the ingredients.

7.Remove the skillet from heat and stir in the chopped cilantro and lime juice. Adjust seasoning with more salt and pepper if needed.

8.Serve the quinoa mixture warm, garnished with sliced avocado on top.