Spicy Quinoa Skillet with Cashew Cream

1.In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and the liquid is absorbed.

2.In a skillet, heat oil over medium heat. Add red bell pepper, jalapeno, and corn. Sauté for 5 minutes until vegetables are softened.

3.Stir in black beans, cumin, chili powder, paprika, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes.

4.In a blender, combine soaked cashews, water, garlic, lime juice, and a pinch of salt. Blend until smooth to make cashew cream.

5.Add cooked quinoa to the skillet and mix well with the vegetable and bean mixture.

6.Serve the spicy quinoa skillet in bowls, topped with a dollop of cashew cream and garnished with fresh cilantro.

7.Enjoy your delicious Spicy Quinoa Skillet with Cashew Cream!