Mexican quinoa and black bean skillet with roasted corn

4 servings
30 min

What you need

• 2 dl quinoa, uncooked

• 1 cube vegetable broth

• 2 corn on the cob (or 200 g canned corn)

• 2 tbsp canola oil

• 0,5 tsp smoked pepper powder

• 0,5 tsp chili powder

• 1 onion

• 2 bell peppers

• 1 jalapeno

• 450 g black beans (2 cans drained)

• 1 tbsp tomato puree

• 1 tsp chili powder

• 0,5 tsp salt

• 2 dl cilantro

• 2 lime

What to do

1. Set the oven to 200°C / 395°F.

2. Bring water to the boil in a large sauce pan. Add the broth cube. Boil the quinoa for 10 min, or until soft.

3. Cut the corn lengthwise off the stem and put in a baking dish. Toss the corn in some of the canola oil, smoked pepper and chili powder and roast in the middle of the oven for about 10 min, or until the corn has some color.

4. Chop the onions, peppers and jalapeno coarsely and drain the black beans.

5. Heat the rest of the canola oil in a large pan over medium-high heat. Add the vegetables and sauté for 3-4 minutes, until soft. Add the tomato puree and the rest of the chili powder, stir and cook for another 2 minutes.

6. Add the beans, salt and boiled quinoa. Stir so everything is combined and continue to cook while stirring for another 2 minutes.

7. Serve topped with fresh cilantro and a squeeze of lime.

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