Speedy One-Pot Quinoa with Black Beans and Corn

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

3.Stir in the minced garlic, ground cumin, and chili powder. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

4.Add the rinsed quinoa, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil over medium-high heat.

5.Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes.

6.After 15 minutes, stir in the rinsed black beans and corn. Cover the pot again and continue to simmer for another 5-10 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

7.Remove the pot from the heat and let it stand, covered, for 5 minutes.

8.Fluff the quinoa mixture gently with a fork. Taste and adjust seasoning if necessary.

9.Serve hot, garnished generously with fresh cilantro and a squeeze of fresh lime juice.